Add to soups and stews, or grind down to make barley flour.
High in protein and low in fat.
No added preservatives.
Barley is prepared in two ways; pot barley or pearl barley. This is pot barley and it is more nutritious than pearl as the outer bran has been kept on. It is the bran that contains most of the essential fibre, omega fats, amino acids, B vitamins and minerals such as Iron, magnesium and phosphorus.
Barley is traditionally put in soups and stews to thicken the sauce, to add texture, flavour and to create a more substantial and healthy meal. Pot barley can also be eaten as a salad (in the same way you might cook up cous cous or rice). The barley grain can also be ground down to make an excellent flour.
To cook plain barley, boil in water until the barley has reached desired softness. It takes around 40 minutes. Barley may be pre-soaked the night before to reduce the cooking time to about 25 minutes. Pot barley can be added directly to a simmering soup, broth or casserole and left on a low heat until ready for serving.
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