Pearl grain is polished wheat with the bran removed. It cooks faster and has a milder flavor than whole wheat but is lower in fiber and nutritional value. It can be used in a variety of dishes and should be stored in a cool, dry place.
Pearl grain is grain that has been polished to remove its outer layer, known as bran. You may also hear pearl grain referred to as shiny grain or simply pearl grain. Most markets sell pearl grain, both in bulk and in packages, and specific pearl grains can also be ordered directly from specialty producers. There are several ways to use pearl wheat in cooking, and this grain has some advantages and disadvantages over other forms of wheat.
Pearl wheat is essentially one step away from whole wheat, wheat that has intact bran, germ and endosperm. After the pearl grain is produced, it can be ground into grits, flour, flakes and a variety of other products, depending on the demand for these products. Like whole grains, pearl wheat can be used in soups, pilafs and salads, and can also be used as a side dish for everything from stews to fry.
A distinctive benefit of pearled wheat is that it cooks much quicker than whole wheat, as it lacks the thick bran. It’s also more tender than whole wheat, with a less chewy texture, and the flavor is milder. For people who find whole grains too nutty and aggressive, pearled cereals can be a nice way to incorporate grains of some form into your diet.
However, pearled wheat is much lower in fiber than whole wheat, because the high-fiber bran has been removed. Pearl wheat also has lower nutritional value than whole grains, and some manufacturers actually supplement pearl wheat to get around this problem. Cooks who are concerned about fiber may choose to mix pearled and whole grains in one dish, or sprinkle ground bran over a finished dish for added fiber.
To cook pearled wheat grain, the grains must be rinsed, soaked for a few hours, and then simmered in enough water to cover for 20 to 40 minutes, depending on the grain and soaking time. Once the grains are cooked to tenderness, they can be used in a variety of ways; they can be added to salads, for example, or mixed with various flavorings to be served as a side dish. Pearl wheat can also be tossed into soups and stews, formed into pies and fried, added to bread or lightly dressed and eaten straight.
Pearled wheat is less likely to go bad than whole wheat, but still capable of going bad. It should be stored in a cool, dry place in airtight containers and stored no longer than six months to a year, depending on the grain. If you think the grain will keep longer than that, freeze it to keep it fresh.
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