EDEN Pearled Barley is organic U.S.A. family partially pearled barley with much of the bran layer still intact. Pearled barley usually has 100% of the germ and bran layer removed. Eden's is more nutritious because less germ and bran are removed.
Barley Horedeum vulgare is among the oldest cultivated grains, native to northern Africa and southeast Asia. It was grown in Egypt between 6,000 and 5,000 B.C. and was the main bread grain of the Hebrews, Greeks, and Romans until it was replaced by wheat and rye. It was cultivated in China over 4,000 years ago. It was so highly valued it was a unit of measurement in Sumaria 4,000 to 2,000 B.C., and used as standard currency in Babylonia. British and Dutch colonists brought barley to North America, not so much as food, but for malting, making beer, and barley malt syrup. Barley remains a staple in many countries. Barley is popular in vegetarian and macrobiotic cooking, and essential in many Middle Eastern dishes.
EDEN Pearled Barley is low fat, saturated fat and cholesterol free, very low sodium, and a good source of healthy fiber. According to FDA, "Diets rich in whole grain and other plant foods, and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers." Also, "Low fat diets rich in fiber-containing grain, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors." EDEN Pearled Barley is a good source of niacin B3, magnesium and zinc, and an excellent source of manganese.
EDEN Pearled Barley is quick cooking, no soaking needed. A mild flavor and slight chewy texture goes great in soups and stews. Simply boil it for a deliciously light whole grain dish or salad. Add extra water to create breakfast porridge. It goes well with every other whole grain. Pearled barley can be cracked to make barley couscous and this is common in Middle Eastern cooking. It makes great flour for enhancing breads and other baked goods.
To cook EDEN Pearled Barley first rinse under cold water. There is no need for soaking this quick cooking grain. Just place in a heavy pot with a pinch of EDEN Sea Salt or a 1 inch piece of EDEN Kombu and 2 cups of water per cup of barley. Cover and bring to a boil. Reduce the flame and simmer for 35 to 40 minutes until tender, light and fluffy. To pressure cook use 1 1/2 cups of water and cook for 15 to 20 minutes. Remove from flame and allow pressure to come down before removing the lid.