Barley

Barley

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From
Encyclopedia of Food and Cookery

Barley is a cereal related to wheat and grows in the same grass-like form. It is excellent in vegetarian dishes, soups and stews and, in addition to its high carbohydrate content, contains useful amounts of protein, calcium and phosphorus and small amounts of B vitamins.

Pot barley (also called Scotch or hulled barley) is the grain with only the outer husk removed. It requires 2–3 hours’ cooking.

Pearl barley has had the complete husk removed and is then steamed and polished. This is probably the most familiar type of barley, used for barley water and side dishes as well as soups and stews. It needs 1½–2 hours of cooking to become tender.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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