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Our pearled naked barley is from a superb crop of the Oak Ruby variety, bred by Edward Dickin and grown by his father Jeremy Dickin at Oak Farm in Lincolnshire. As a pearled grain it's quicker and easier to cook. |
Long before we ate modern wheat, naked barley sustained us. Well suited to our climate, Bronze Age farmers would be very familiar with this nutritious, malty cereal. Unlike most barley, where the inedible husk is tightly stuck to the grain, the husks fall off the naked barley grain when it's harvested and threshed, leaving the tasty and nutritious whole grain intact and ready to cook or mill. Pearling removes some of the inner hull so the grain cooks more readily.
The grains can be cooked and eaten whole, or milled at home (we recommend using a table-top Mockmill) for flavoursome and nutritious flour.
Add cooked pearled naked 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.
Place the barley in a pan, cover with plenty of cold water, bring to the boil and cook for 20 to 30 minutes or until tender. Drain and serve or add to soups or stews.
Or substitute for Arborio rice for a variation on risotto.
Barley Grain (Gluten)
For allergens, see ingredients in bold
| Typical values | Per 100g |
| Energy | 1,327kJ (315kcal) |
| Fat | 1.4g |
| of which saturates | 0.4g |
| Carbohydrate | 58g |
| of which sugars | 1.7g |
| Fibre | 17g |
| Protein | 10g |
| Salt | <0.01g |
Suitable for vegans and vegetarians
