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Healthy Montana-grown foods packed with western heritage.

To Cook Hulless Barley
In medium saucepan with lid, bring barley to boil with 3 to 4 times as much water (or broth) as barley. Boil five minutes. Turn off heat and cover pan. Let sit for 1-2 hours until barley is tender and liquid is absorbed. One cup whole grain barley will expand to 2 1/2 cups after cooking. Place extra cooked barley in an airtight container and refrigerate for up to one week or freeze for later use. Use as a whole grain cereal with favorite topping, in salads, soups or season with spices and serve as a side dish.

Using Hulless Barley
Add cooked barley to soups, casseroles and salads for extra fiber and flavor. Hulless barley is highly superior to pearled barley in nutrition, and during reheating will keep the kernel texture and great mouth feel. Cooked barley keeps one week in the refrigerator or months frozen. Add to recipes to add protein, fiber and flavor. Note: Can be substituted for rice in almost every recipe and will provide fiber, nutrition and flavor plus you are supporting Montana farmers!

Using Barley Flour
Barley flour adds a subtle nutty flavor and fiber to baked goods. While barley flour contains gluten, the protein that makes baked goods rise, the type of gluten in barley does not promote adequate rising on its own. So it's best to use barley flour in combination with all-purpose enriched wheat or whole wheat flour. As a rule of thumb, barley flour may be substituted for about 1/3 of the total flour used in yeast breads. For most quick breads, muffins, cookies and bars, barley flour may be substituted for about 1/2 of the total amount of flour.

Hints for Baking with Rolled Barley Flakes

Send Us Your Recipes
Please send your favorite barley recipes to info@westerntrailsfood.com.

Note: All recipes open in a new window, in an easy-to-print format!

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