Grain
Pearl barley
Also called pearled barley, barley
Barley grains with the husk and most of the bran polished away, leaving small, pale, round grains that cook to plump and chewy. It thickens whatever it is cooked in. It contains gluten, so it is listed with wheat for allergy purposes.
Origin
Barley was among the first cereals farmed, in the Fertile Crescent about ten thousand years ago. It is a staple of British, Irish and Northern European soups and stews, and turns up in Australian takeaway food inside the Chiko roll.
Flavour
Mild and nutty, with a chew that holds up through long cooking.
How to use it
Rinse it, then simmer in three times its volume of water or stock for 30 to 40 minutes until tender. Add it to soups and stews, cook it slowly like risotto, or use it to bulk out a filling.
Storage
Airtight in a cool cupboard for up to a year.
