Barley has the lowest glycemic index of any grain, about 1/3 that of wheat. So, diabetics can consume three times the hulless barley they can wheat. Hulless barley also has a different gluten structure than wheat. This is good news for many individuals with wheat allergies. Often they can consume hulless barley. Naturally high in protein and fiber with a low glycemic index, hulless barley is high in beta glucan that can lower cholesterol.
To Cook: Sort and rinse 1 cup of barley. Add to 3 to 4 cups of boiling water. Simmer until tender Approx 1-2 hours. Since it is a true whole grain, it requires extended cooking time (1 hour or more), but by soaking for 8 to 10 hours, the cooking time is reduced by half.
1. Place extra cooked barley in an airtight container and refrigerate or freeze for up to one week.
2. Barley is a favorite soup grain. Add cooked barley to soups, casseroles and salads for extra fiber and flavor.
3. Hulless barley is highly superior to pearled barley in nutrition and during reheating will keep the kernel texture.
4. Barley may used as a substitute for rice in any recipe.
5. Barley has a nice affinity with the flavors of green beans, fresh peas, mushrooms and onions.
Country of Origin: Canada
46g or more of Whole Grain per serving
This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts
Ingredients: Organic Whole Grain Hulless Barley
Posted by Unknown on 5th Jun 2012
I like Barley anyway cooking with organic is for better health
All prices are in USD