Barley Groats

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A form of barley that has been processed to remove only the outside hull and is also known as hulled barley. Barley groats are very nutritious and are rich in fiber, but require lengthy cooking times. They provide a chewy texture and rich nutty flavor to soups, stews, broth, pilafs, and vegetable stuffings, such as for sweet peppers or zucchini. Other forms of barley that can be substituted in recipes include pearl or pot barley and barley grits, but the cooking time is usually less.

Barley Groats term - Related Content

Glossary Terms

Barley Malt Syrup

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the ...

Barley Flour

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the ...

Groats

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened. They are similar to barley and can ...

Barley

A widely grown cereal grass that produces a grain, which has been a primary food source of many cultures for thousands of years. After wheat, rice, and corn, it is the most ...

Beef Barley Soup

Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup. Most often Beef Barley Soup ...

Cooking Tips & Advice

Cooking Barley

Hot Liquid Cooking Techniques for Grain | Cooking Barley The three basic techniques for cooking barley with hot liquid are boiling, absorption, and steaming, which are ...