Pearl Barley

Pearl barley is mostly used in soups and stews, where it serves both as a thickener and a grain addition, but it also makes a nice side dish or salad. It is used in a variety of Middle Eastern dishes, as well as in mugicha tea in Japan. In Scotland, it is used to make bannock. Pearl barley is also used to make barley water, usually sweetened and flavoured with orange or lemon. In everyday cooking, this versatile grain can be used in salads, hearty soups, stews and pilaf as well as orzotto, an Italian dish similar to risotto but using pearl barley in place of rice.

typical composition per 100g

....energy kJ..................... 1314 kJ
....energy kCal................. 314 kCal
....protein.......................... 8.00g
....carbohydrates............ 65.80g
........of which sugars..... 2.10g
....fat................................... 2.10g
........of which saturates. 0.30g
....fibre............................... 9.60g
....sodium.......................... 0.003g
....salt................................. 0.0075g