While barley’s main uses come in commercial livestock food and fermenting in beverages, like beer, barley can have a great use in your kitchen as well. You often find “pearled barely” in the bulk bins which is hulled barely that has had the bran removed however you will occasionally see hulless barely which takes longer to cook (but it also less processed.) Furthermore, you can also find barley flakes, similar to oatmeal shape, which makes a great hot breakfast in the morning!
I love the unique slightly nutty taste of barley that works well holding up in a salad or soup. Cooking instructions for all the types of barley can be found here. Beyond the great taste, Barley also has numerous has numerous health benefits!
My Recipes for Barley:
Recipes from around the web:
- Beet and Barley Salad from The Yellow House
- Pearl Barley and Feta Oven Pie from Cook Republic
- Pearl Barley Risotto with Wild Garlic and Nut from The Kitchen Finesse
- Barley Pilaf with Mushrooms, Spinach, and Red Peppers
- Roasted Beets and Squash Goat Cheese Barley from Running to the Kitchen
- Goat Cheese and Spinach Barley Risotto from Shop, Cook, Make
- Baked Pearl Barley Porridge from Scandi Foodie
