Arrowhead Mills Organic Pearled Barley Description
- It's Simple: No Short-Cuts, Just 100% Commitment To Quality
- Excellent Source of Fiber
- Non-GMO Project Verified
- USDA Organic
- Kosher
Pearled Barley has had its hard outer layers removed. This chewy, delicately flavored grain is very versatile - not just for mushroom barley soups! You can serve it as a tasty pilaf, or in a pudding, even as a breakfast cereal to benefit from this nutritious grain.
Arrowhead Mills® brand was born in the Texas Panhandle back in 1960. We've grown, but we haven't chanted how we do things. We're still using the same trusted milling process and building long-term relationships without organic growers, working with them fact-to-face, day-to-day. Hard work, honesty, kindness and business with a handshake - that's our process. That's the Arrowhead way. it's how we bring the awesome goodness of the land to your table, and we're real proud of it.
Directions
Basic Barley
Ingredients:
3 Cups Water
1 Cup Arrowhead Mills® Pearled Barley
Cooking Instructions:
Simmer barley in water for 1¼ hours.
Makes 3½ cups.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (44 g)
Servings per Container: About 18
| Amount Per Serving | % Daily Value |
|
| Calories | 150 | |
|
| Total Fat | 0.05 g | 1% |
|
| Saturated Fat | 0 | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 34 g | 12% |
|
| Dietary Fiber | 7 g | 25% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | 0 | 0% |
|
| Protein | 4 g | 10% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 13 mg | 2% |
|
| Iron | 1 mg | 6% |
|
| Potassium | 123 mg | 2% |
|
| Thiamin | 0.1 mg | 6% |
|
| Riboflavin | 0.1 mg | 8% |
|
| Niacin | 2 mg | 15% |
|
| Phosphorus | 97 mg | 8% |
|
Other Ingredients: Organic pearled barley.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Barley Salad With Roasted Vegetables
[vc_row][vc_column][vc_column_text]This vibrant barley salad with roasted vegetables is a celebration of color, texture and garden-fresh flavor. Hearty pearl barley provides a delightfully chewy base, soaking up zesty lemon juice and tangy apple cider vinegar. An assortment of roasted bell peppers, zucchini, cherry tomatoes, corn, chickpeas and fresh parsley combines for mouthfuls of flavor in every bite. Served chilled, it’s the kind of dish that works just as well for summer picnics as it does for easy weeknight meals — wholesome, refreshing and packed with feel-good ingredients.
Barley Salad With Roasted Vegetables
- 1 cup pearl barley
- 2 bell peppers (cored and chopped)
- 2 medium zucchini (halved lengthwise and sliced)
- 20 cherry tomatoes (halved)
- 1 ear of corn (boiled and kernels removed)
- 1 can chickpeas (drained)
- 1/2 cup chopped Italian parsley
- 4 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. + a little extra lemon juice (for finishing)
- Salt
Cook the Pearl Barley
- Rinse barley several times until water runs clear.
- Soak in water 30 minutes.
- Bring 3 to 4 cups water to a boil, add pinch of salt and soaked barley.
- Cook over medium heat about 20 minutes, until tender but slightly chewy.
- Drain and rinse briefly under cold water. Pat dry with clean kitchen towel or kitchen paper.
- Add 2 Tbsp lemon juice and chill in refrigerator.
Roast the Vegetables
- Preheat oven to 400 degrees F.
- Spread bell peppers and zucchini in single layer on baking tray. Sprinkle with two pinches salt and drizzle with 3 Tbsp olive oil.
- In separate oven-safe dish, place cherry tomatoes, sprinkle with a pinch of salt and drizzle with 1 Tbsp olive oil.
- Roast vegetables about 30 minutes and tomatoes about 20 minutes.
Assemble the Salad
- Once vegetables are slightly cooled, combine in large bowl along with any roasting juices and oil.
- Add chilled barley, corn, chickpeas, apple cider vinegar and 3/4 tsp salt.
- Taste and adjust seasoning with more salt, vinegar or olive oil as needed.
- Chill at least 1 hour.
- Just before serving, stir in chopped parsley and squeeze over fresh lemon juice to taste.
Grab these ingredients and more whole-grain varieties for your summer salads at Vitacost.
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