Campanello
RO
Campanello

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Grains & Legumes

Pearl barley

Pearl barley (hulled barley) with a firm texture — good in hearty soups and ciorbe (sour soups), or as a side dish instead of rice.

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Pick up from shop: Ready for pickup after phone confirmation, usually the same day.

Why we picked it

Barley grains have a firm, chewy texture that gives soups and ciorbe (sour soups) body and holds up well to boiling; you can also use pearl barley as a side dish instead of rice.

About the product

Pearl barley, made of hulled barley grains, with a firm, slightly chewy texture. It is cooked by boiling and is best suited to hearty soups and ciorbe (sour soups), but also works as a side dish.

How to use it

  • Add it to soups and ciorbe (sour soups), where it gives body and texture.
  • Boil it as a side dish instead of rice, to go with meat or vegetables.
  • Cook it creamy, orzotto-style (barley cooked like risotto), with vegetables and a little cheese.
  • Use it cold in hearty grain salads.

Storage

Keep the pearl barley somewhere dry and cool, in closed packaging; as with all grains, the main thing is to protect it from moisture.

Kept dry in a sealed container, these last for months without losing quality.

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