Barley pearl
Pearl barley has had its outer layers removed. It has less protein and fibre than pot barley and cooks quicker than hulled barley or pot barley. It goes well with garlic, inions, and strongly flavoured herbs. Add some to stews and soups or in place of rice, pasta or risotto.
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.
Pearl barley has had its outer layers removed. It has less protein and fibre than pot barley and cooks quicker than hulled barley or pot barley. It goes well with garlic, inions, and strongly flavoured herbs. Add some to stews and soups or in place of rice, pasta or risotto.
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.
Pearl barley has had its outer layers removed. It has less protein and fibre than pot barley and cooks quicker than hulled barley or pot barley. It goes well with garlic, inions, and strongly flavoured herbs. Add some to stews and soups or in place of rice, pasta or risotto.
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.
