Pearl barley is whole barley that has had the outer bran removed. By removing the outer bran, pearl barley cooks slightly quicker than pot barley as it does not require pre-soaking. This makes it ideal for adding to soups and stews. Pearl barley is high in fibre, though not as high as pot barley. However, some people may find the extra fibre in pot barley difficult to digest efficiently, making this pearl barley a more preferable choice. Follow this link if you would like to view pot barley (barley with outer bran intact)...
Using Pearl Barley
Pearl barley is a filling grain that makes soup or stew thicker, chunkier and simply more satisfying. It is also possible to grind the barley into flour if desired, to make breads and chunky cakes and biscuits.
To cook, add grains to water or a simmering broth, stock or stew and cook for 30-40 minutes. It does not require any pre-soaking. When pearl barley has cooked, it should have a semi-translucent "pearly" colour and will be soft.
Pot Barley is less polished than Pearl Barley. Therefore, there is more husk in pot barley and a higher fibre content. It is used in the same manner as pearl barley, but needs around 5-10 minutes longer to cook.
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