Goodness Pearl Barley 500g

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See other products from Cereals

Polished barley grain

Product Details

Serving Suggestion

Pearl barley is mostly used in soups and stews, where it serves both as a thickener and a grain addition, but it also makes a nice side dish or salad.

Ingredients

Just pearl barley and nothing else.

Nutritional Information

per 100g: Energy 1535 kJ/360 kcal, Protein 7.9g, Carbohydrate 83.6g, Fat 1.7g.

Cautions

Packed in a factory that handles nuts.

Other Information

Pearl barley is the whole kernels of the barley grain which has been hulled (outer bran husk removed) and then polished. The polishing makes it easier to cook and digest.

Recipe

A comforting vegetarian risotto with pearl barley. Serves 4 Ready in about 1 hour Nutritional Information Per serving: 486kcals 9.2g fat (1.9g saturated) 12.7g protein 93.8g carbs 13.7g sugar 0.6g salt Ingredients * 450g peeled butternut squash, cut into 2cm chunks * 2 red peppers, halved, deseeded and cut into chunky pieces * 2 tbsp extra-virgin olive oil * 1 medium onion, finely chopped * 2 garlic cloves, finely chopped * Leaves from 3 large, fresh thyme sprigs * 350g pearl barley * 1.5 litres vegetable stock, hot * 3 tbsp chopped fresh flatleaf parsley * 4 small handfuls wild rocket * Vegetarian Parmesan shavings, to serve Method: How to make pearl barley risotto 1. Preheat the oven to 200°C/fan 180°C/gas 6. Put the squash and peppers in a small roasting tin, drizzle with 1 tablespoon of the oil, season and toss. Roast for 35 minutes or until tender, turning halfway, then remove from the oven and set aside. 2. Meanwhile, start the risotto. Heat the remaining oil in a medium pan over a medium-low heat. Add the onion, garlic and thyme leaves and cook gently, stirring occasionally, for 6-8 minutes, until softened. Add the pearl barley and cook for 1 minute. 3. Add a quarter of the stock to the pan and simmer, stirring occasionally, until all the stock has been absorbed. Add another quarter of the stock and continue in this way until all the stock is absorbed – it should take about 40 minutes for the barley to be tender but still al dente. 4. Stir in the parsley followed by the squash and peppers. Season and spoon into warmed bowls. Serve topped with the rocket and some Parmesan shavings.

Vegetarian

Customer reviews - Goodness Pearl Barley 500g

Reviews

nutricious - Mon 31st Oct 2011
It's a super nutritious, low calorie, high in proteins food I use in all my casseroles!
I'm vegan and choose it as my number one! I could not live without it! :-)
Reviewer's Name: miss Yolanda Moreno

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