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Bob's Red Mill Pearl Barley -- 30 oz Resealable Pouch


  • SKU #: 039978114037
  • Shipping Weight: 1.895 lb
  • Servings: About 16
Bob's Red Mill Pearl Barley

  • Our price: $3.99

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Bob's Red Mill Pearl Barley -- 30 oz Resealable Pouch

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Save 15% off Code 15SELECTBOBS Ends: 12/23/24 at 7:00 a.m. ET

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Bob's Red Mill Pearl Barley Description

  • Premium Quality
  • Delicious Source of Fiber
  • Non GMO Project Verified
  • Kosher
  • An Employee-Owned Company
  • To Your Good Health® ~ Bob Moore

Our pearly barley is a good source of fiber with a mild, nutty flavor and tender, chewy texture. This hearty grain is great in risottos and pilafs, as well as classic comfort foods like vegetable barley sop and beef and barley soup.

 

Dear Friends,

 

I've always believed that foods is more than just sustenance, more than the sum of its nutrients. It's also shared experiences. It's memories. It's love. For the past 40 years, I've made it my mission to bring a wide variety of wholesome, delicious foods to our customers, and I'm proud - and humbled - that so many people have put their trust in us. Thank you for bringing Bob's Red Mill into your home.

 

To you good health,

Bob Moore
Directions

Basic Cooking Instructions

 

Stovetop: Bring 2 quarts of water to a boil in a pot with 1 tsp salt. Add 1 cup rinsed barley, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, 25-30 minutes. Drain off cooking water, then serve.

 

Slow Cooker: Place 1 cup rinsed barley, 4 cups water and 1 tsp salt into a slow cooker. Cook on low for 2½-3 hours or high for 50-60 minutes. Drain excess water and serve.

 

Multi-Cooker: Place 1 cup rinsed barley, 4 ups water and 1 tsp salt in the pot of a multi-cooker. Set the valve to sealing. On manual setting and high pressure, set for 20 minutes. Quick release the pressure. Drain excess water and serve

~ Makes 4 servings.
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 (54 g)
Servings per Container: About 16
Amount Per Serving% Daily Value
Calories200
Total Fat0.5 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate44 g16%
   Dietary Fiber6 g21%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein5 g
Vitamin D0 mcg0%
Calcium12 mg0%
Iron2 mg10%
Potassium221 mg4%
Other Ingredients: Pearl 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.
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Mushroom Barley Risotto with Asparagus

[vc_row][vc_column][vc_column_text]This effortlessly crafted pearl barley risotto bursts with the rustic charm of mushrooms and the freshness of asparagus. A one-pot marvel, it’s a testament to simplicity without compromising on flavor, and it’s budget-friendly! Savor the harmonious blend of textures and tastes in this easy-to-cook, economical vegan masterpiece. Bon appétit!

Mushroom Barley Risotto with Asparagus

Mushroom Barley Risotto with Asparagus

  • 2 Tbsp. olive oil
  • ½ cup onion (minced)
  • 1 cup mushrooms (assorted, small dice)
  • 1 tsp. dried thyme
  • 1 cup Bob's Red Mill Pearl Barley
  • 14-1/2 oz. cream of mushroom soup
  • 4 cups vegetable stock (or mushroom stock)
  • 2 cups asparagus (trimmed, cut into 1-inch pieces)
  • 1 tsp. lemon zest
  • 1/4 cup parmesan cheese (grated)
  • 2 Tbsp. fresh parsley (chopped)
  1. In medium-sized saucepan over medium heat, heat olive oil, add onions and sauté 3 minutes until soft. Stir in mushrooms and thyme; sauté 4-6 minutes.
  2. Add pearled barley, stir to combine. Pour in cream of mushroom soup and stock and bring mixture to boil. Turn down to simmer and cook 35 minutes until barley is tender and most of liquid has absorbed. (Note: If it’s a little too dry, stir in a few tablespoons of water.)
  3. Add asparagus and lemon zest, cover and cook 3-5 minutes until asparagus is tender-crisp.
  4. Add parmesan cheese, stir and taste Add salt and pepper if needed. Sprinkle parsley on top, stir and serve.

Chef’s notes:
• Add in other seasonal fresh herbs if available, such as chives or scallion and mint.
• Depending on the soup and stock you use, you may not need to add any additional salt. Wait until the end of cooking to add additional salt.

Get the ingredients you need from Vitacost to make this barley dish!

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