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Pearl Barley
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Pearl Barley
Barley with the outer hull polished away, so it cooks faster and softer than pot barley – the grain that gives Scotch broth its body and turns a thin soup into a meal.
Options: organic and everyday pearl barley, plus a ready-made lentil, pea and barley soup mix.
Kitchen notes: no soaking needed – simmer 25–30 minutes. Use it in broths and stews, cook it risotto-style into an ‘orzotto’, or chill it for grain salads.
Nutrition: a good source of soluble fibre, including beta-glucan.
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