Sabarot Pearl Barley
Barley is a cousin of wheat. Pearl barley or pearled barley is the most refined product from barley with outer hull removed and the other bran layers.
Easy to prepare, can be cooked like rice yet faster and less chewy, alone or as an accompaniment to meats or vegetables. It can also be cooked in several different ways. It does wonders prepared like a risotto, added to a mixed salad or a soup, in stews or in potages.
It is the main ingredient of the Italian dish, orzotto, and one of the primary ones of the Jewish dish, Cholent.
How to Cook Pearl Barley:
Cook the pearl barley on low heat in 3 times its volume of water for 20 minutes from the boil. This package contains about 6 servings of 80g.
Ingredients: Pearl barley
Allergen information: contains gluten.
Prepared in a facility that also manufactures soybeans.
Rich in fiber and a source of protein, iron, niacin, thiamin, vitamin B6, zinc, and magnesium. It is also rich in copper, manganese, selenium, and phosphorous.
It can be your starch portion of a well-balanced meal that helps promote satiety and may even help in weight loss.
Its abundance in fiber helps in good digestion and promotes a good balance of gut bacteria. It may also lower bad LDL cholesterol and reduce risk of high blood pressure.
Storage: keep in a cool, dry place. Once cooked, keep in the refrigerator for 3-5 days or in the freezer for one month.
Shelf life: up to 1 year unopened
Pearl Barley Risotto with Chicken Fillets
2 chicken breasts fillets
1 tsp canola oil
2 carrots, diced
2 celery sticks, diced
1 onion, chopped
1 garlic clove, crushed
2/3 cups pearl barley
1 cup arugula leaves
some mint leaves
some celery leaves
juice of 1 lemon
1 tsp green peppercorns
Heat oil over medium-high heat on a large pan.
Fry the chicken fillets until golden brown on all sides.
Add the diced carrots, celery, and onions.
Cook until they start to soften.
Add the pearl barley and the crushed garlic with half a liter of water.
Cover and simmer for half an hour, stir occasionally.
In a blender, put the arugula leaves, mint, celery, lemon juice, and green peppercorns.
Blend until finely chopped. Set aside.
Plate cooked risotto and top with the blended mixture.
Serve and enjoy!