Pearl Barley

Pearl barley consists of hulled and polished barley grains with the outer bran layers removed. The grains are round to oval in shape, pale beige in colour, and develop a soft, slightly chewy texture when cooked. They are a good source of dietary fibre, B vitamins, and trace minerals. In Central European cuisine, pearl barley is traditionally used in soups such as pea or barley soup, porridges, stuffings, and blood sausage. It takes longer to cook than rice, approximately 40-60 minutes. Barley absorbs the flavours of stock and spices well, making it an excellent ingredient in hearty, thickening dishes. It can also be used as a side dish in place of rice.