Barley groats are a nutritious whole grain used in soups, pilafs, and stuffings. Barley is one of the oldest cultivated grains and is easy to grow. Barley can be processed into husk barley, potted barley, pearl barley, and barley grits. It is also used for animal feed and brewing. Barley groats have a chewy texture and are high in fiber, but take longer to cook. Pearl or potted barley takes less time to cook but has lower nutritional value. Barley contains gluten and should be avoided by those with gluten intolerance.
Barley groats are the hulled seeds of the barley plant. Like other grains that retain bran, endosperm, and germ, barley grains are considered whole grains. Whole grains are highly nutritious and especially high in fiber, making them popular in the diets of people who are concerned about their health. The grains are used in things like soups, pilafs, and stuffings.
Among grain crops, barley is one of the oldest cultivated grains in the world. It thrives in temperate zones and is relatively easy to grow. Barley and its products have been eaten by humans all over the world for thousands of years, in dishes ranging from bread to nutritious porridge. Like many other grains, barley is a grass that produces a cluster of round grains in the fall. These grains are harvested and processed into an assortment of products.
When barley is first harvested, it has a woody husk that needs to be removed. Barley treated in this way is known as husk barley or barley groats. If the next layer of barley, known as bran, is removed, the result is potted barley. Potted barley takes less time to cook, as the fibrous bran has been removed, but it also has lower nutritional value. Finally, pearl barley is made by polishing the endosperm, leaving behind a small, smooth grain that cooks quickly. When whole barley is roasted and cracked, it is known as barley grits.
Most of the barley grown worldwide is used to make animal feed. Barley is also malted for use in brewing. The remaining barley is processed for sale to consumers as-is. Groats are often found in most health food stores and can also be purchased in packets along with other grains. They should be washed and soaked briefly before cooking for best results.
In soups, barley grains add a chewy texture and a large amount of fiber. The long cooking time allows the groats to be added to soups early, and as a result, they will absorb a lot of flavor. Barley groats can also be used in place of other grains in foods such as stuffing and risotto, although these dishes may take longer to cook when the groats are added.
The high nutritional value and nutty flavor of barley grains are worth the increased cooking time for some cooks. Others prefer to use pearl or potted barley, which takes less time to cook. Even without the hull, barley is still a very nutritious grain. It also contains gluten, so barley should be avoided by people with gluten intolerance.
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