Black Barley

Black Barley

Item # 16279-6/2 lbs.


Features

  • Origin dates back to Ethiopia
  • Whole grain with entire bran layer in tact
  • Holds very well for banquets or in steam tables/buffets
  • Incredible for soups and stuffings
  • Shiny, black appearance adds to pilafs and salads
  • Use for Vegetarian, Mediterranean, African and American cuisines

Ingredients

Black barley

Pack Size

6/2 lb. sleeves = 12 lbs. per case

Storage

Store in a cool and dry environment.

Preparation and Cooking Instructions

Stovetop: Bring 5 qts. water or stock to a boil. Stir in 2 lbs. Black Barley, reduce heat and simmer covered for 45 mins. To reduce starch, stir barley before draining excess cooking liquid.       
Steamer: In a full hotel pan, combine 4½ qts. hot water or stock with 2 lbs. Black Barley, steam uncovered for 45 mins. To reduce starch, stir barley before draining excess cooking liquid.    
Combi Oven: In a full hotel pan, combine 4½ qts. hot water or stock with 2 lbs. Black Barley. Cover and cook for 45 mins. at 350° F. To reduce starch, stir barley before draining excess cooking liquid.     
Convection Oven: In a full hotel pan, combine 4½ qts. hot water or stock with 2 lbs. Black Barley. Cover and cook for 45 mins. at 350° F. To reduce starch, stir barley before draining excess cooking liquid.

Yield: 24 half-cup servings.