A versatile cereal grain, SHILOH FARMS Organic Hulled Barley has a rich, nutty flavor and appealing, chewy texture. Naturally composed of about 5 parts, hulled barley has the 2 inedible outer hulls removed.
Naturally high in protein, fiber, and a variety of essential minerals (including manganese, selenium, copper, and phosphorus), barley has the lowest glycemic index of any grain (about 1/3 that of wheat), making it a great choice for diabetics. It also has a different gluten structure than wheat, meaning that some with celiac disease and wheat allergies are able to safely consume barley.
A rugged, sturdy grain, barley can be found throughout the northern hemisphere, from Asia to the Americas.
To Cook: Sort and rinse. Add 1 part barley to 3 cups water and bring to boil. Reduce heat and simmer until tender, approximately 1-2 hours.
Because it is a true whole grain, hulled barley requires a fairly long cooking time; however, you can reduce this by pre-soaking the grain for 8-10 hours, or overnight. Pre-soaking will reduce the cooking time by half.
1. Hulled barley can be used in place of rice or any other grain.
2. Barley can also be steamed: Add 1 part barley and 1 part water to a steamer and cook for an hour.
3. The grain can be ground or cracked and added to baked goods like crackers, breads, and cookies.
4. Barley's low gluten content means that it is best combined with other flours when making breads to achieve proper texture.
5. Add cooked barley to soups, stews, casseroles, and salads.
48 grams of whole grain per serving.
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
Certified Kosher by KOF-K Kosher Supervision (www.www.kof-k.org)
This product was packaged in a facility that also handles wheat, soy, and tree nuts.
Country of Origin: USA
Ingredients: Organic Whole Grain Hulled Barley (outer hull removed)
Posted by Unknown on 13th Jan 2014
Product is exceptional !!
Customer service at Shiloh Farms ... NOT SO GOOD.
Posted by Deborah D on 20th Apr 2013
Barley is delicious. I add water sometime, but other times I add chicken broth or beef broth, and my husband and I enjoy it. Also, it is much better for you than rice.
Posted by Zariz on 5th Jul 2012
Really good and of course wonderfully healthy. We use it as a base for all kinds of soups and also just as a side dish. Company loves it, too. And it's so high in fiber. The best of all the varieties of barley.
Posted by Unknown on 9th Jan 2012
I wanted to thank you for the delicious recipe for vegetable barley soup on your package for hulled barley. I make quite a few soups with barley--although usually pearled/hull-less barley--but it's hard to get one that is so flavorful and hearty without a broth as a base. This was fairly easy to throw together after a workday and was a lovely accompaniment to the pork loin my husband made for dinner. We made some braised cabbage too, but it wasn't essential. That soup would also make a fine vegan dinner on its own.
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