Hulled Barley

Hulled barley for soups, porridge and minestrone Our Hulled Barley is a whole grain with only the outer hull removed, so it keeps its chewy texture and nutty flavour. A traditional staple of Sardinian home cooking. Whole grain with the bran intact Chewy texture and nutty flavour Great in soups, grain salads and porridge What is hulled barley? Hulled barley is minimally processed — only the inedible outer hull is removed — so it cooks more slowly but keeps more of its texture and fibre than pearl barley. How to use Rinse, then simmer about 1 part barley to 3 parts water for 40-50 minutes until tender. Use in minestrone, grain salads, pilafs or breakfast porridge. FAQ Is it the same as pearl barley? No. Pearl barley is polished further and cooks faster; hulled barley is the less processed grain. Does it contain gluten? Yes. Barley is a gluten-containing grain.