Hulled Barley

This video demonstrates one easy and tasty way to prepare this healthy grain. Although I use chicken stock in this preparation, you can easily convert this to a vegetarian version and get great results. Barley is divided into two groups. Barley that is polished (like converted rice) and barley that is not polished (like brown rice). The term “hulled barley” denotes that it has only had the hull removed and has not been polished and/or had the bran removed. This grain works great in soups, stews and served by itself, as demonstrated here.

[@Carol-cb9yu]

Thanks for taking the effort to make this video. I am finding that complex carbs are diabetic friendly foods. We are eating acorn squash, beans, lentil soup and next barley. Looks like a good side dish.....yum.

[@johnterczak9256]

You're welcome. yes, it's good but it takes a long time to cook until it's tender (2-3 hours). Have fun with this one and let me know if I can be of any more help to you folks.

[@loo2a82]

cant i soak the barely on water till the grain bigger in size so it doesnt take all this time cooking ?
that you so much for sharing this recipe .i was searching for it since i have brown barley grain and it s hard to find it in my country

[@johnterczak9256]

Unfortunately, this item can just about be soaked until the end of time and still require a fair amount of cooking. The first time I made it i was shocked at how long it took.
However, a couple days of refrigerated cold water soaking will help to speed up the process. Have fun !!