Barley hulled organic
Hulled barley has had the tough, inedible outermost hull removed but still retains its bran and is a nutty and chewy grain. Because hulled barley takes a while to cook, it perfect for slow cooker soups and stews. Barley is also a wonderful addition to wholesome salads where the chewy texture can be appreciated.
Whole grains are best stored in an airtight container in a cool place. They can be stored up to a year in the freezer or 6 months in the pantry. Whole grain flour is best stored in the freezer. If the grains or flour have a rancid smell, it’s best to buy a fresh batch.
Hulled barley has had the tough, inedible outermost hull removed but still retains its bran and is a nutty and chewy grain. Because hulled barley takes a while to cook, it perfect for slow cooker soups and stews. Barley is also a wonderful addition to wholesome salads where the chewy texture can be appreciated.
Whole grains are best stored in an airtight container in a cool place. They can be stored up to a year in the freezer or 6 months in the pantry. Whole grain flour is best stored in the freezer. If the grains or flour have a rancid smell, it’s best to buy a fresh batch.
Hulled barley has had the tough, inedible outermost hull removed but still retains its bran and is a nutty and chewy grain. Because hulled barley takes a while to cook, it perfect for slow cooker soups and stews. Barley is also a wonderful addition to wholesome salads where the chewy texture can be appreciated.
Whole grains are best stored in an airtight container in a cool place. They can be stored up to a year in the freezer or 6 months in the pantry. Whole grain flour is best stored in the freezer. If the grains or flour have a rancid smell, it’s best to buy a fresh batch.
