Bob's Red Mill Pearl Barley, 30oz

> COMPARISON WITH Bob's Red Mill Barley Hull-Less Whole 2Pk . Both nominally cook in about 1 hour. The Hulless can be cooked at least 3-5 hours and remain crunchy/chewy. The Pearl is fully cooked after 1 hour, and gets too mushy if cooked much longer. The crunchy/chewiness of Hulless is a nice contrast of texture as a minor component of a soup or in a salad, etc. The Pearl is tastier and more pleasing to the palate as a bowl of warm cereal, or as a major component of a dish. The Hulless is said to be healthier. > Recommendations: If this is your first barley purchase, then go for Pearl Barley. When you've decided that you are a barley lover, try the Hulless. > For two, I measure 1/4 cup in a 1-cup measuring cup, add water to a total of 1 cup, and then simmer on a low boil for 1 hour. That produces about 1 cup of cooked barley. You don't have to wait for the water to boil before adding the barley. Do not drain the barley if you plan to use it in a soup or stew. Drain and rinse if you plan to use it in a salad, such as a bean salad. Or, if you've cooked the barley in advance, just turn off the heat and leave the barley in the pot, and it will absorb any remaining water over the next hour. > Both Bob's Red Mill Pearl Barley and Bob's Hulless Barley are surprisingly good. I've purchased other brands of pearl barley at my grocery store before, but "Bob's" is much better. > Compared to rice or pasta, barley has a more assertive flavor, and so goes best with beef (and probably mutton), but is fine with pork or chicken, or alone for that matter. > Barley has a low glycemic index, and so is a particularly good substitute for white rice for diabetics. I was very pleasantly surprised that my Latina wife accepted the substitution enthusiastically. We also use "Bob's" red bulgur as a substitute for grits. To our surprise, we like bulgur better than hominy grits. > Cooked diced sweet onions go spectacularly with the barley. Add a little cubed beef and you've got a great dish. I cook all three ingredients separately and mix them (with a little olive oil) before serving. For diabetics, the onions also serve as a filler diluting the concentration of carbohydrates. Also since Pearl puffs up 2X to 3X more than Hulless, it takes up a larger volume, filling your plate, and your stomach with comparatively fewer carbs. > Some folks cook barley to make broth ("barley water") and discard the cooked barley. If you are making soup, stew, or a casserole, don't discard the cooked barley. Adding barley to soup is very handy when you don't have a stock broth to use as a soup base, or prefer a vegetarian soup broth. To make a vegetarian soup base, I normally cook a whole onion or two down (for several hours) and pearl barley for several hours. > Check the price in your local store. I regularly buy packages at my local grocery for $3.49 each. > Click on “Stoney” just below the product title to see my other reviews, or leave a comment to ask questions.

Can't beat the red mill for good quality grain. This barley is clean and ready to cook. makes great Beef n barley and a nice nutty side dish when steamed in your rice cooker. Super versatile in your crock pot too!

Good quality product that is cheaper than the same brand in store. We make our own dog food and this comes in handy and saves us money

Definitely full of flavor and fiber. Goes well with homemade beefstew! A very healthy addition. Ideal to add to beefstew while cooking in a slow cooker. Pearl barley cooks in 3 hours time or less depending on method of cooking.

This barley is fine. It looks like barley and I assume tastes like barley. No clue on the taste tho. I use it in the food I prepare my dog.

The quality is good, and the price is right.

Okay, so returning to prehistoric diet wasn't really what I had in mind when trying new things, but my husband's recent diabetes diagnosis made me revaluate what I wanted and what I needed. I read barley is an excellent food for diabetics because of it's low glycemic index, and can be prepared like rice or like pasta. I looked up ways to cook it, and in general it was 30 minutes in boiling water and you'll have perfectly soften delicious barley. I'll tell you, 30 minutes is not long enough.. and when it says you don't need to soak it.. well it's all someone's dream version of barely prep. If you soak this in luke warm water prior to cooking it with the lid on for about 45 minutes, you can definitely make barley into a delicious risotto alternative or a something akin to an Orzo salad. I also really like these as a mac and cheese.. yes weird right, but it works. Barley bread is also delicious, if you haven't tried it yet. However, it's all in the cook.. it is supposed to be soft, so if it's crunchy, it's not ready.

This barley is delicious and cooks great! Delivery is always seamless and the packages are in new condition. The packages themselves are resealable and extremely convenient. Takes about 20 minutes on high pressure in the instant pot with a 15 minute natural release.

Very fast delivery. Like the brand. Price is good.

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Have to grind them