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Hulled barley

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Name variations Edit

  • barley groats

About Hulled barley Edit

Wikipedia Article About Hulled barley on Wikipedia

A form of barley that has been processed to remove only the outside hull. Since it retains some of the remaining hull, it becomes a very nutritous ingredient, rich in fiber. Barley groats, which require longer cooking times, provide a chewy texture and rich nutty flavor to soups, stews, broth, pilafs, and vegetable stuffings, such as for sweet peppers or zucchini. Other forms of barley that can be substituted in recipes include pearl or pot barley, barley grits, or buckwheat groats.

Greek practice was to dry the barley groats and roast them before preparing the porridge, according to Pliny the Elder's Natural History (xviii.72). This produces malt that soon ferments and becomes slightly alcoholic.

Hulled barley Recipes Edit

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