Pearl barley

Among the oldest cereals cultivated, first in the Middle East, East Africa and Asia, pearl barley is very hardy and resistant to cold and drought.

Pearl barley is suitable for hot or cold, salty and sweet dishes. Soups, stews, or porridges during the winter, in the summer it gives an original texture to mixed salads. It can be used to make gratins or puddings and you can also cook it in risottos.

Presoaking barley is not mandatory but will make it more digest and faster to cook.

Usage

Use 100g of barley per serving. Add to a pot with 3 times the volume of water (minimum 500ml). Bring to a boil, cover, and let it simmer for 45min (or 30min if you presoak the barley for 12h).

Ingredients

Barley.
Contains gluten (wheat). May contain nuts, sesame, soy.

Best before (THT)Learn more about why we sell products that are past their Best Before Date >

25-06-2024.

Storage

Dry and cool.

Supplier

DO-IT organic

Origin

EU

Nutrition-facts (per 100g)
Energy1391kJ
Calories330kcal
Proteins11g
Carbs60g
  Sugars2g
Fats2g
  Saturated0g
Salt10mg