- Portions 416 portions de 0.06kg
- Cuisson 1h
- Conditionnement 25kg
Barley, a cereal very close to wheat, is known since 4 000 years. Grown barley is thought to have originated in Abyssinia (the Horn of Africa). In Europe, barley was mainly used for making a rudimentary bread, a kind of pancake.
Soak the barley for 12 hours to reduce cooking time. Place the barley in 4 times its volume of lightly-salted, cold water. Bring to the boil then reduce to a simmer and cook for 1 hour. Hulled barley can be eaten alongside meat, fish or vegetables, in gratin and in soup. It's equally delicious when consumed cold in salads. Keep in a cool, dry and dark place.