Grain Place Foods | Non-GMO Organic Hulled Barley | Made in USA | 25 lb Bag

Kosher Hulled barley has only the outer husk removed, and is thus more nutritious than pearled barley, which has husk, bran and germ removed. Barley has a rich, nut-like flavor and chewy consistency that makes it a great addition to soups and stews. It can also serve as a side dish alone or mixed with other grains or as an addition to salads. For a soft texture try 4 cups water to 1 cup barley, for a firmer quality use less water. Barley has a historical reputation for building strength. Gladiators of the Roman Empire were called hordearii (barley-men), because barley was the staple of their training diet. Hulled Barley is a good source of selenium, phosphorus, copper and manganese. The fiber content in barley, especially the cholesterol-lowering soluble fiber beta-glucan, makes this versatile grain an excellent addition to the health conscious consumer's diet. To cook one cup of hulled barley, add 3 cups of water and bring to a boil then simmer for 45-60 minutes. After cooking will yield 3 ½ cups. They buy the best quality as close to home as possible, and wherever possible, they maintain grower identity.

• HULLED BARLEY – Hulled barley has only the outer husk removed, and is thus more nutritious than pearled barley, which has husk, bran and germ removed.
• FLAVOR – Barley has a rich, nutlike flavor and chewy consistency.
• USES – Makes a great addition to soups and stews. It can also serve as a side dish alone or mixed with other grains or as an addition to salads.
• NON-GMO – Our product is Organic, Non-GMO Project Verified, Kosher and 100% Whole Grain. Processed in a facility that handles peanuts and processes wheat and soybeans. The product has not been irradiated, nor had any chemicals or processes done to them.
• GROWN IN USA – The barley is grown and harvested in the USA.
• HOW TO COOK - Hulled Barley cooks faster if soaked in water for 6-8 hours before cooking. To cook one cup of hulled barley, add 3 cups of water and bring to a boil, then simmer for 45-60 minutes. For a softer texture, use 4 cups water to 1 cup barley. For a firmer texture, use less water. Yield 3 cups after cooking.