BARLEY, purple, heirloom, hulled
Production: dehulled barley has the outermost husk and bran layers removed in order to reduce cooking time without significantly compromising nutrient content.
Purple Barley is an heirloom grain and, just like its common golden cousin, is a member of the grass family. Its roots can be traced to the mountains of Tibet and ultimately back thousands of years to the Nile River Valley throughout the Middle East.
Qualities: by some considered a real “superfood”, barley is a high protein and low glycemic grain, rich in both soluble and insoluble fiber, as well as many vitamins and minerals such as Potassium, Iron, Calcium, Selenium, Phosphorus, Copper and Manganese. Soluble, beta glucan-rich, prebiotic fiber helps the body metabolize fats and carbohydrates and has been found to lower the “lousy” (LDL) blood cholesterol levels. Insoluble fiber commonly called “roughage”, promotes a healthy digestive tract and may reduce the risk of cancers affecting it. With its dark purple seed coat, this heirloom barley is also high in the disease-fighting antioxidants known as anthocyanins.
Common use: its sweet smoky flavor lends itself as a delicious ingredient in soups, salads, and pilafs. To cook, bring 1 cup (soaked or unsoaked) barley and 2 1/2 cups water or broth to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes. Makes 3-3 1/2 cups.
Or enjoy it gound into a stunning pastel purple flour and substitute it for up to 10% of the flour in yeast bread recipes, or as much as 50% in pancakes, muffins, or waffles.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.