I am always up for trying new things in the kitchen, and pearl barley is turning out to be one of those trials that have become a staple in my kitchen cupboard.
Pearl barley is the polished and processed whole grain barley. It may not have all the nutrients that whole barley has but it cooks faster, and still rich in calcium, protein, minerals and fibre. It is a fine alternative to rice and pasta; can be used in soups, stews and salads.
You can prepare it in your instant pot, or on the stovetop, just follow the instructions on the pack. I like using it as a salad for the kids lunchboxes, or a starch for dinner. The high fibre content makes one full for longer, and the soft but chewy texture holds up quite well however you use it.
I like making mine like a kind of pilau dish. Simmering it in stock flavoured with different spices.
It is now ready to serve with your sides of choice.
If I am using it for a salad, I only use a bit of olive oil, salt and pepper when simmering, so it can absorb the other salad flavour components well. It goes well with a shredded chicken, cucumber and tomato salad, or a simple tomato and avocado salad.
How do you prepare your pearl barley?