Organic hulled Barley. Whole grain barley has all three parts of the grain kernel (the bran, endosperm and germ). Since whole grain barley has these three parts, it is higher in fibre and has more vitamins, minerals and phytonutrients than refined grains. Only the hull (outer layer) is polished or scrubbed off. It’s also called hulled, hulless or dehulled barley. Pearled barley is similar to white flour in that the outside part has been removed and with it a lot of the nutrition. Hulled does take longer to cook than pearled. Adjust recipes to allow for about twice the total cooking time when substiuting hulled for pearled.
Cook in soups or by itself. Makes for an extremely healthy side dish and an awesome mushroom and barley soup! Can be used as an ingredient in breads as well. For all about barley, click here.
Organic Barley Cooking Instructions: To cook, bring 1 cup barley and 2 1/2 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, about 60-70 minutes. Let stand five minutes. Makes 3-3 1/2 cups.
Organic Barley Storage: For cabinet storage, it is best to store barley in sealed containers of plastic or glass. The grain should be tightly wrapped for refrigerator or freezer storage. Barley can have a shelf life of up to one year if properly stored. It is best to store barley in the refrigerator or freezer during the summer months or year-round in hot climates, but it must be tightly wrapped to reduce the possibility of the grain absorbing moisture from the refrigeration compartment.