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.
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