Barley 2 articles

Processing determines the main retail forms of barley, a Hordeum vulgare cereal grain. Hulled barley retains more of the kernel's outer layers, while pearled barley is polished for faster cooking and a softer texture. The chewy grain works well in soups, stews, grain bowls, and risotto-style dishes and is also milled or malted. Barley contains gluten and is notable for beta-glucan soluble fiber, so whole-grain status and degree of pearling matter in nutrition comparisons.