Food of the gladiators! Barley was one of the very first domesticated grains, first documented on ancient cuneiform tablets found in Persia. Of course in more recent times we know it as a rather important ingredient in beer! It’s also making a comeback at the dinner table as people look to include fewer processed foods in their diet. We stock pearled barley grains (in which the outer bran layer has been removed) meaning it cooks faster and has a more tender texture, similar to cracked wheat or a wild rice. It is a very versatile grain with a rich, robust, nutty flavour. It’s a great tummy filler and the perfect vehicle for all kinds of flavours!

  • + Nutritional Info
      PER SERVE PER 100g
    ENERGY 635 1270
    PROTEIN 4.3 8.6
    FAT, TOTAL 1.2 2.4
    SATURATED 0.2 0.4
    CARBOHYDRATE 30.6 61.2
    SUGARS 0.35 0.7
    SODIUM 1.5 3
  • + Ingredients


  • + Health Benefits

    Barley has a nutty flavour, is low GI and contains more fibre than brown rice. It also contains the B vitamins, thiamin and niacin to help unlock energy. 

  • + How to use

    To cook, simply rinse and then bring to the boil one-part barley to three and half parts water and then simmer for one hour. One cup of dry pearled barley will make three to four cups when cooked. If you want to speed up the cooking process, you can soak the grains before cooking. Pearled barley is perfect for soups, stews, salads, a perfect side dish for lots of dishes.

  • + Country of Origin
    Product of Australia
  • + Storage Instructions
    Store in a cool dry area away from direct sunlight


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