Barley (Jau) is extremely versatile and has a rich nut-like flavor with an appealing chewy consistency. It is popularly used as a base for soups and salads.
Simply rinse it under cold water to remove any excess starch before cooking. For a basic preparation, use a 1:3 ratio of barley to water. Bring it to a boil, then reduce the heat and simmer for about 30–40 minutes or until tender, stirring occasionally. You can enhance its flavor by toasting it in a dry skillet before cooking.
Q. How is pearl barley different from other types of barley?
A. Pearl barley has had its outer layers removed, while other types of barley, such as hulled barley or pot barley, retain these layers. As a result, pearl barley cooks more quickly and has a softer texture, but it also has a slightly lower nutritional value compared to whole barley grains.
Q. What can I do if my cooked pearl barley is too mushy?
A. If your cooked pearl barley is too mushy, it might have been overcooked. To prevent this, make sure to monitor the cooking time and texture. If it's already overcooked, consider using it in dishes where the texture isn't as critical, such as soups or stews.
