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AKSOY Wholefoods Pearl Barley offers a versatile and nutritious grain option for your pantry. Also known as pearled barley, this whole grain is an excellent addition to a variety of meals, providing a mild, nutty flavor perfect for savory dishes or hot cereal.
Key Features & BenefitsFollow these steps for tender pearl barley:
Note on Soaking: Pot barley is best when soaked overnight in cold water, then cooked in three parts liquid to one quantity of grain.
Incorporate AKSOY Pearl Barley into your cooking today for a healthy, fiber-rich meal base.
Pearled barley, also called pearl barley
Pearled barley is very versatile and lends itself to a variety of dishes.
Add pearl barley grain to soups, stir fries and stews in place of rice for a tasty change.
It can also be
cooked up as a hot cereal, stirred into salads, or used in stuffing, an excellent alternative to rice or pasta.
Pearl barley is a nutritious grain with a mild, nutty flavour.
How to Cook Pearl Barley?
Do you need to soak pearl barley?Product Details
Variety: 1.25KG, 2.5KG, 5KG, 10KG
Suitable for: Vegans & Vegetarians
Directions: Store in a cool dry place and away from direct sunlight.
Ingredients: Pearl Barley
Allergen Information: Packed on premises that handles nuts, seeds, cereals, soya & products containing gluten. For Allergy information see ingredients in bold.
Contain Gluten
Prep:5 mins | Cook:55 mins | Serves 4
25g butter , plus an extra knob to stir through
1 onion , finely chopped
4 parsnips , about 500g, peeled and cut into chunks
1 garlic clove , crushed
10 sage leaves , shredded, plus extra to serve
400g pearl barley , rinsed
1.4l hot vegetable stock
25g parmesan (or vegetarian alternative), grated, plus extra to serve
Tips;
The parsnips, turn up the heat and cook for 8-10 mins, stirring every so often, until the parsnips are starting to brown and caramelise.
The pearl barley and stir to coat well.
The barley, soak overnight or rinse them well.
Instructions
Heat the butter in a large saucepan. Add the onion and a pinch of salt, and cook gently for 5 mins.
Add the garlic and sage, and mix through. Pour in the stock, bring to the boil, then turn down to a simmer and cook for 35-40 mins, or until nearly all the liquid has been absorbed and the pearl barley is tender but still has a bite. You may need to add a little extra boiling water.
Take off the heat, top with the Parmesan and a knob of butter, then leave to melt. Give the risotto a good stir, then spoon into dishes. Top with more sage, Parmesan and some black pepper.
You can add some pepper flakes.
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