Pearl barley is whole barley that has had the outer bran removed. By removing the outer bran, pearl barley cooks slightly quicker than pot barley as it does not require pre-soaking. This makes it ideal for adding to soups and stews. Pearl barley is high in fibre, though not as high as pot barley. However, some people may find the extra fibre in pot barley difficult to digest efficiently, making this pearl barley a more preferable choice.
The 5kg bag of Pearl Barley is a great product to buy in the autumn, it just sets you up for winter soups and warming stews.
Pearl barley is a filling grain that makes soup or stew thicker, chunkier and simply more satisfying. It is also possible to grind the barley into flour if desired, to make breads and chunky cakes and biscuits. To cook, add grains to water or a simmering broth, stock or stew and cook for 30-40 minutes. It does not require any pre-soaking. When pearl barley has cooked, it should have a semi-translucent "pearly" colour and will be soft Hulled barley and hulless barley would both be considered whole grain barley, and both make good choices from a nutritional standpoint. Pearl barley takes the processing procedure one step further. With pearl barley, not only has the hull been removed, but the remaining grain has also been polished or "pearled" to some degree.
|Typical Values Per 100g|
|of which sugars (g)||1.0|
|of which saturates (g)||0.0|
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