Barley is the fourth most common grain in the world – behind
rice,
wheat, and
corn. A hardy grass that can adapt to harsh conditions, it is widespread in Asia,
Canada,
Russia, and parts of
Europe. Upper Midwestern and Western U.S. regions (
Minnesota to
Washington) are also major producers.
Modern crops are used mainly for animal feed and to make malt for alcohol. A much lesser percentage is sold for human consumption. Barley is commonly used in cereals and snacks bars. Miso and Scotch broth are two favorite dishes that would not be the same without barley.
A Little Bite of History
Barleycorns were once used as a unit of measurement. A single kernel was equal to one-third of an inch.
Varieties
All barley grains – known as “groats” - have an inedible husk that
is removed. The inner bran layers, when removed in a sanding process,
leaving the kernel. When polished – or pearled - it is called pearl
barley. With varying degrees of pearling, the fiber in the bran layer is removed.
Processing pearl barley results in flakes, flour, and grits. Bagged grains are treated much like rice.
Other, less common products are:
• Hulled – This is barley with the outer husk removed, but the inner bran layers intact. It is the most nutritious type.
• Scotch – Also referred to as “pot” barley. It lies between hulled and pearl and retains the germ and some of the bran.
• Flaked - A common cereal ingredient. Check health food stores.
• Black or Ethiopian – Black exterior, but otherwise the same as pearl.
• Hato mugi – Available in Asian stores as “pressed” barley.
Quick barley requires much less cooking time (about 10-15 minutes
compared to pearl at 60 minutes and hulled at 90 minutes). It has
been steamed and then dried.
Buying Tips
• Buy in bulk when possible. Inspect the bins for moisture and ask about product turnover.
Storage Tips
• Barley is no different from other grains. It is
susceptible to pests and moisture. Keep airtight in a dark area for up
to a year.
• Freeze or refrigerate if desired.
• Freeze flour for approximately four months.
Usage Tips
• Rinse barley before cooking. Soak overnight for faster results.
• Use a ratio of about 1 cup barley to 3 cups water.
• Barley can be steamed with vegetables and served as a side dish.
• Use barley flour in the place of whole wheat. Combine with all-purpose flour to make baked goods rise.
• Process pearled or hulled barley in a grinder at home to produce flour.
• Include flakes in breads and muffins.
Nutrition Notes
The FDA has determined that makers of certain barley
products can claim the grain is beneficial in reduction of coronary
heart disease.
Substitution Tips
When barley is not available, rice or beans can be used in many recipes.
Try one of our favorite barley recipes:
Beef Barley Stew
Breakfast Miso Soup
Wild Mushroom and Barley Risotto
