Kosher 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, nutlike 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.
Benefits:
How To Cook: 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.
*Hulled Barley cooks faster if soaked in water for 5-8 hours ahead of time.
*For a soft texture try 4 cups water to 1 cup barley, for a firmer quality use less water.
It all began on the Vetter family farm in 1953. That is when Don Vetter, questioning the science and ethics of the agricultural practices of the day, began to adopt organic farming methods. Don’s son David returned to the farm in 1975 after earning a Bachelor’s Degree in agronomy/soil science from the University of Nebraska. The Vetters were true pioneers, being among the first in the region to take the organic challenge. Their courage and perseverance paid off; the farm was certified organic in 1978, and became The Grain Place, Inc. in 1979. Now a well-established and growing business, Grain Place Foods is operated by a staff of two dozen highly-trained individuals, several of whom have been with the company for over 15 years.
The mission of Grain Place Foods is to provide to its customers grain products that are grown and produced in an ecologically sustainable and socially responsible manner – with the conviction that how your food is produced does matter! Based in Marquette, Nebraska.
