Barley is a cereal that has been cultivated by man since the dawn of time (prehistory to be precise!), and in different types of climates; in France, Australia and Canada. The barley grain is enveloped in a thin, inedible outer shell. This shell is therefore removed but the germ and the bran are kept and marketed under the name "hulled barleys". This cereal is very nutritious and is full of nutrients.
Hulled barley or pearl barley?
Pearl barley is a more processed grain than hulled barlay. It has a shorter cooking time than hulled barley, making it the most popular form of barley. From a nutritional point of view, pearl barley has a higher glycaemic index (GI 60) than hulled barley (GI 25).
What are the benefits of barley?
Barley is a good source of protein and is rich in dietary fibre. It is also a source of trace elements and mineral salts : cooper, phosphorus, manganese, magnesium, iron, zinc and vitamin B6. It is low in fat and saturated fatty acids.
Hulled barley can be perfectly integrated into a healthy, varied and balanced diet, whether in salads, desserts, soups...
On our website you will find barley-based food products in various forms: in flour, in flakes, roasted as a substitute for coffee as well as in miso.
Oriental hulled barley
Here is a first recipe to familiarize yourself with hulled barley. It is even suitable for vegans !
You will need
200 g of hulled barley
1 green pepper
1 red pepper
100 g raisins
30 g pine nuts
50 g flaked almonds
2 tbsp.chervil
1 pinch of saffron
olive oil
Preparation :
Start by soaking the hulled barley for two hours.
Soak the raisins in hot water.
Empty the peppers of their seeds and cut them into strips.
Bring 1L of water on to boil, add the barley and cook for 45 minutes.
In a frying pan, fry the peppers in oil and leave to simmer.
Add the raisins, pine nuts, almonds, chervil and saffron.
Mix well and salt if necessary.
Pour the barley into a dish and cover with the peppers.