Hulled barley has only the outer husk removed, and is thus more nutritious than pearled barley, which has husk, bran and germ removed. Barley has a rich, nut-like flavor and chewy consistency that makes it a great addition to soups and stews. It can also serve as a side dish alone or mixed with other grains or as an addition to salads.

For a soft texture try 4 cups water to 1 cup barley, for a firmer quality use less water. Barley has a historical reputation for building strength. Gladiators of the Roman Empire were called hordearii (barley-men), because barley was the staple of their training diet. Hulled Barley is a good source of selenium, phosphorus, copper and manganese.

The fiber content in barley, especially the cholesterol-lowering soluble fiber beta-glucan, makes this versatile grain an excellent addition to the health conscious consumer's diet.

To cook one cup of hulled barley, add 3 cups of water and bring to a boil then simmer for 45-60 minutes. After cooking will yield 3 cups.

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