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Pearl Barley was originally a cereal in ancient Egypt and is one of the oldest grown crops. Historically used to make bread, it is a rich form of dietary fibre particularly popular due to it's cholesterol reducing properties, and is rich in selenium and protein and a good source of other vital minerals.
Pearl barley is one of the oldest domesticated crops that has been grown since prehistoric times. It was originally a staple cereal of ancient Egypt, where it was used to make bread and butter. Rich in cholesterol-lowering dietary fibre, selenium and protein, as well as a good source of phosphorus, copper and manganese. It is a wonderfully versatile grain with a rich nutty flavour and a delicious chewy, pasta-like texture. Adding pearl barley to soup is a very popular way of consuming it, however it can be used just like any other grain in multiple different recipes.
Unlike most other grains, it is not necessary to soak pearl barley before cooking, but if not soaked, then it will need longer to cook. It is a versatile grain, with a rich nutty flavour and pasta like texture. We love adding it to soup for texture, bulking, and it's high nutrition value.
Use about 1 cup per pot of broth, and bring to boil. Reduce to simmer and cook for 50 minutes until tender.
Or throw a cup in your slow cooker for curries, soups, stews and cook for the day.
Pre cooked, pearl barley is delicious in stuffed capsicum with some herbs, cheese, and then baked - a healthy filling dinner either on it's own or accompaniment.
Ingredients: Pearl Barley
Allergens: This product contains gluten. Packed on same premises as Peanuts, Sesame Seeds, Tree Nuts, Milk, Soy
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
Country of Origin: New Zealand
- Cholesterol Free
- Low Fat
- Sugar Free
- High Fibre
- Low Sodium