Hulled barley
Cereals
5kg
83 servings of 0.06kg
Cereals
Barley
History
Greeks, Egyptians, Gauls or Romans all knew barley especially in porridge but the Greeks liked it a lot despite its less bread-making gluten.
If we come back to our France, barley was also traditional in Haute-Loire, where it was eaten in soup.
Portrait
This grain is marketed in two forms: mondé: only my first husk has been removed, the bran and the germ have been preserved.
pearl: the grain has been polished, pearl barley cooks faster.
A cereal with a good hazelnut taste. Crunchy, it is ideal in salads. In the Magrheb it is used in couscous and chorba.
Derivatives
Semolina, flour and flakes. As a drink: Italian orzetto/Japanese mugicha, beer, whisky.
Origin
Barley would be born in the fertile crescent, at the same time as oats or wheat. In the wild state one finds some in the Mediterrean basin, in Asia or in Tibet. Barley grows as well at the seaside as at 4000m of altitude.
Usage
Soak the barley for 12 hours to reduce cooking time. Place the barley in 4 times its volume of lightly-salted, cold water. Bring to the boil then reduce to a simmer and cook from 45 to 60 min. Barley is generally eaten as an accompaniment (to meat, fish or vegetables), in gratin or in soup. It's also great when consumed cold in salads. Keep in a cool, dry and dark place.
