Black Barley, Organic

Description

A non-GMO product, this grain, also known as “purple barley,” has a superior nutritional profile that is high in anthocyanin (antioxidants). Being a hulless variety means it is a whole grain food that is not pearled. We don’t shave off the nutrition! When Black Barley cooks it will look reddish-brown and imparts a lemon grassy, nutty flavor.

Cook black barley like risotto for a scrumptious pilaf or tabouleh. Or, in your kitchen mill grind coarse for polenta and couscous dishes. When ground fine, the barley flour makes superb flatbreads, pizza crust, scones, muffins, and moist, delicious pancakes.

Soak overnight and then cook like risotto. Served hot, this barley puts color on the plate; its robust taste is greatest when it accompanies lamb and wild meats. A balanced vegetarian meal consists of Black Barley and cauliflower. With chefs, it’s popular to combine our barley with root vegetables. Served cold, the barley risotto makes for a scrumptious base of many salad types. And you definitely have to try our barley in soups!

Black Barley is an ancient grain of the Fertile Crescent. A unique landrace variety genetically adapted to the mineral-rich soils and sunny climate of the Columbia Plateau in the Pacific Northwest. Chefs and bakers take delight in the robust flavor of this grain.