Description
minimally processed whole-grain barley that has had its outer inedible hull removed. Because it retains most of its nutrient-rich bran layer, pot barley is classified as a healthy whole grain rich in fiber, B vitamins, and zinc.
Uses in Cooking
• Soups and Stews: It adds a hearty heft, thickness, and nutty taste to broths and soups.
• Salads and Casseroles : Can be used in grain salads or baked casseroles using a water-to-grain ratio of roughly two or three-to-one
• Can be cooked like rice and served with stews or sauces.
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