Black Barley 700 g Epicureal
Wholesome and hearty and makes a striking presentation in any dish, Whole Black Barley has a deep mahogany colour when cooked with a firm, chewy texture and pleasing nutty flavour. Originally from Ethiopia this whole grain is very nutritious. Whole Black Barley makes a delicious pilaf when combined with roasted root vegetables. It makes a striking presentation when combined with rice in an Asian-inspired salad with edamame, snow pea shoots, pickled ginger, and sesame oil vinaigrette.
How to cook Black Barley? In a pot, boil 1 cup black barley and 3 cups of water. Cover and simmer for approximately 50 minute or until liquid is absorbed. Drain any excess water. Cover and simmer until about 50 minutes or until liquid is absorbed. Drain any excess water.