Wednesday's Helping: Barley

A grain that benefits more than beer

This cereal grain ranks fourth in worldwide production and is a member of the grass family. The plant originated in Southeast Asia and Ethiopia. Humans have cultivated barley for centuries. The earliest recipe for barley wine dates back to Babylonia in 2800 B.C. The scientific name for barley is hordeum vulgare. Barley is also grown to make many beers and for making animal feed. Expect barley to have a nutty taste and an off-white or sandy color. Cooked barley has a chewy consistency that’s slightly glutinous and comparable to brown rice; in fact, the cooking process for barley is very similar to cooking rice. There are different varieties of barley packaged for consumers. This grain is a good source of fiber and its consumption can also help fight heart disease. Here is a short primer:

Quick Barley – the grains have been cooked and then dried. The process allows this specific type of barley to be cooked until tender in 10 to 15 minutes.

Hulled Barley – (aka whole wheat barley) the outer layer is the only layer removed. The bran remains whole and you may have to chew with some effort. This type of barley takes the longest time to cook.

Pearl Barley – the most widely available form of barley on the market. Processing removes two outer hulls and this allows for a slightly chewy texture to the cooked product. Cooking pearl barley takes 30 to 45 minutes.

Rolled Barley – this type of barley is primarily used for cereal. It’s very similar to rolled oats.