Barley: The Hull Truth - Rachael Ray Every Day

Barley: The Hull Truth

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We love nutty, hearty barley, but shopping for the tasty little grain can be confusing. Use this handy cheat sheet to make sure you're buying the right stuff for your recipe.

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Hulled Barley

Since only the inedible outer husk has been removed, this whole-grain barley is the least processed and the most nutrient-rich--and has the heartiest texture. It also takes the longest to cook--about an hour--making it perfect for long-simmering soups and stews.

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Pearl Barley

The most common barley on supermarket shelves, pearl barley is stripped of its outer husk and some of the next layer, the bran. It has a slightly softer texture and milder flavor than hulled barley and cooks in about 40 minutes. Great for grain saladsand risottos.

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Quick-Cooking Barley

Also known as quick pearl barley, it's parboiled and dried. It's interchangeable with pearl barley in terms of taste an texture--but cooks in about 10 minutes!

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