Pearl Barley is one of the world’s oldest and most treasured grains. It has the bran partially removed before it is polished, resulting in a smooth surface and quicker cooking time. However, pearled barley retains significant amounts of fiber.
Pearl barley is very versatile and lends itself to a variety of dishes. Add pearl barley to soups, stir fries and stews in place of rice for a tasty change.
Ways to eat barley
- Add barley to chicken or vegetable soup
- Add barley to beans (enjoy it as Nigerian rice and beans)
- Blend cooked barley and take as breakfast cereal
- Cook barley as jollof rice
- Sprinkle cooked barley to salad for more texture
- Cook barley plain and eat with any sauce
- Add cooked barley to chicken or fish pepper soup
- Add cooked barley to yogurt for texture and fiber
Basic Cooked Barley
To 1 cup raw barley add 3 cups of water, ½ tea spoon salt (optional) and cook for 45 minutes or more until it is tender and liquids absorbed.
Barley my way
Soak barley overnight making sure that water covers the barley well. When you are ready to cook, wash off the water then cook for 45 minutes or more till the barley is tender, then rinse it with water, strain with sieve until water is drained. I like to wash it because after cooking it comes out slimy like okra. After rinsing, serve with any sauce of your choice or make it as jollof rice.