Barley has been around for thousands of years. It was used by the Ancient Egyptians to make beer and barley bread and is popular in Tibet to make tsampa - dough balls or porridge made by mixing roasted barley flour with yak butter. Pot barley is nuttier and more nutritious than pearl barley as it is less refined - only the outer husk is removed.
Pot barley has a good nutritional profile – including protein, B vitamins, iron and calcium.
This versatile grain can be used in salads, hearty soups, stews and pilaf as well as orzotto (an Italian dish similar to risotto but using pearl barley in place of rice). It is a great option to cook in stocks or soups as it absorbs all the flavours from the liquid.
Cooking with Pot Barley
Soak overnight in cold water, then rinse thoroughly with cold water. Add the grains straight to a broth or stew, bring to the boil and then simmer for 30 - 40 minutes. If you want to add pot barley to a soup or stew but don’t want the barley to thicken it, then cook it separately first. Boil in water for 20-30 minutes and rinse before using.
Pot barley also makes a great substitute for rice in a risotto - it has a similar capacity for absorbing liquid and the cooking time will be roughly the same (but make sure the barley is soaked overnight first)!
Pot Barley - Organic
Ingredients: Organic Pot Barley
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.