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Add cooked black barley - or if cooking time allows, dry grains - to soups, stews and casseroles. Add cooked or toasted grains to salads.
Mill uncooked naked barley grains to produce a tasty and versatile flour.
Cooking instructions
Cook like brown rice for a wholegrain ingredient as a side dish or to use in salads, soups and stews. Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Alternatively, break in a blender or mortar, soak overnight and use in baking. Mill for flour or sprout and use whole in baking..
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Ingredients
Black Barley (Gluten)
Allergy information
For allergens, see ingredients in bold
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Typical values |
Per 100g, raw wholegrain barley |
Energy |
1314kJ (312kcal) |
Fat |
2.7g |
of which saturates |
1.4g |
Carbohydrate |
48.2g |
of which sugars |
0.7g |
Fibre |
20g |
Protein |
13.7g |
Salt |
<0.01g |
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Suitable for vegans and vegetarians