Pearl barley
Pearl barley, or pearled barley, is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer.[1]
It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grain[2] such as "hulled barley" (or "barley groats", also known as "pot barley" and "Scotch barley").[2] Fine barley flour is prepared from milled pearl barley.[3]
Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher in lysine.[4] It is used mainly in soups, stews, and potages. It is the primary ingredient of the Italian dish orzotto and one of the main ingredients of the Jewish dish Cholent.[citation needed]
References[]
- ^ Petre, Alina. "9 Impressive Health Benefits of Barley". Healthline. Retrieved 26 January 2019.
- ^ Jump up to: a b Barley from The Cook's Thesaurus (foodsubs.com)
- ^ Ensminger, M.E.; Ensminger, A.H. (1993). Foods & Nutrition Encyclopedia, Two Volume Set. Taylor & Francis. p. 164. ISBN 978-0-8493-8980-1. Retrieved May 30, 2016.
- ^ Barley basics, from the Montana State University
- Barley
- Food ingredient stubs