Barley, Pearled - 1.75 lbs

$3.99

Barley (Hordeum Vulgare) is one of the oldest of the domesticated crops. Pearled means that the bran and hull have been removed, leaving only a small white pearl of endosperm. Pearled Barley has a sweet, nutty flavor and soft chewy texture. There is evidence of Barley going back to the Nile over 18,000 years ago. Barley was also an important grain to the Chinese where it was believed to increase male sexuality. In Rome, Barley was the special dish of the gladiators. Barley is an ingredient in brewing beer and was used as such when first planted in the US around 1600.

Suggested Use:
Barley makes a hearty breakfast porridge, try it with nut and raisins. Add it to soups, stews, pilafs, casseroles or mix with sauted wild mushrooms, onion and garlic. Add a cup of cooked Barley to poultry stuffing.

Recipe Idea:

Barley Mushroom Risotto

  • 5 cups chicken broth
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 cup pearl barley
  • 3/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 small handfull dried mushrooms 
  • 2 garlic, chopped
  • 2 tablespoons chopped fresh parsley

    Directions

    1. Bring chicken broth to a boil in a saucepan, put the dried mushrooms in the stock and let them reconstitute for at least 15 minutes. Melt butter in a large skillet over medium heat. Add Barley and cook until it starts to turn brown.  Add onion, and saute for 5 minutes. Add the thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
    2. Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.



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    • Model: G02AJ
    • Shipping Weight: 2lbs
    • 11 Units in Stock
    • Manufactured by: D'allasandro


    This product was added to our catalog on Wednesday 09 April, 2008.

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