Pearled Barley
ORIGIN: Italia
Pearled barley is subjected to further processing compared to the hulled version to completely remove the bean tegument, which makes it more digestible and ready to cook.
During cooking, barley swells a lot, a reason for which it provides a satiating feeling and, at the same, time brings low-calorie content. Pearled barley can also be cooked like risotto and is particularly suitable for preparing soups, stew and salads.
