Black Barley is the only grain that can go from field to table without being processed. The shape resembles a coffee bean and cooks to a glossy purplish-opal color. With nutty flavor and chewy texture, this grain is a healthy and colorful addition to stuffing or pilaf.
Add 1 cup Black Barley to 3 cups boiling water. Cover and simmer until about 50 minutes or until liquid is absorbed. Drain any excess water.
Storage & handling
Store in cool, dry place.
Barley. (May contain a trace percentage of cereal grains)
Black Barley is sturdy grain, native to Ethiopia. While it can go from field to table without being processed due to its edible hull, it is usually enjoyed in soups or hot cereals for its nutritional benefits and earthy flavor.
High in fiber, this ingredient is not only heart healthy but great for digestion. Versatile and packed with health, this long lasting ingredient has been popular for centuries.
Highly popular in Eastern Europe and areas of Russia, this go-to grain is used in almost every meal. Its fermentation process also lends itself well to beer making processes and is rising in popularity worldwide.
In this recipe, black barley and our Portabella Mushrooms combine to make a rich, filling soup. Precooking the black barley andsoaking the portabella mushrooms separately allows the vegetables to keep a little bite with a shorter cook time.