- Portions 416 portions de 0.06kg
- Cuisson 45 min
- 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 45 minutes. Pearl barley is generally eaten as an accompaniment (to meat, fish or vegetables), in gratin or in soup. It's also great when consumed cold in salads. Keep in a cool, dry and dark place.