Use three cups of water or vegetable stock per cup of pearl barley. Add to a pot with a pinch of salt and bring to the boil. Simmer for 25-30 minutes. Drain excess liquid if required and leave to rest for 10 minutes. Fluff and serve.
Ideal for soups, stews, salads and risottos. Pearl barley pairs well with root veg and warm spices to make hearty warm winter dinners. Serve cold with chopped cucumber, tomatoes and fresh chives for a summery salad.
Although we do our best to minimise risk, due to the fact that we sell our products loose there is a risk of cross contamination between products.
For allergens see information in bold.
Packed in an environment that also handles cereals containing gluten, mustard, nuts, peanuts, sesame seeds, lupin, soya, milk, and sulphur dioxide.