• Chef's Tip: Black Barley

April 01, 2014

Grains are good for you & they can be really delicious if cooked properly. Black Barley is also known as purple hull-less barley. Originally from Ethiopia, now grown in the USA, this variety has not been very prevalent until recently because of the low crop yield. The shape of this whole grain resembles a coffee bean & cooks up to a glossy purplish-mahogany color. It is wonderful in soups & stuffings or alone as an alternative to rice.

To cook: Rinse the barley well, add 1 cup of barley to 3 cups of boiling water. Simmer covered 35-40 minutes until liquid is absorbed. For a fluffier grain, soak barley in water for 5 hours then simmer covered for 15 minutes.

One cup dry yields 3-1/2 to 4 cups cooked.

 




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