All you need to know to cook barley precisely every time is this tutorial! Barley is a versatile whole grain that is chewy and tender, easy to cook, and has many uses.

We’re going to explore my Mediterranean pantry a little further. Barley is today’s featured ingredient; it’s one of my favourite grains!

Whole grains like barley have a nice chewy texture and a subtle nutty flavour. It is a mainstay of the Mediterranean diet since it is also highly nutrient-dense and full of fibre, vitamins, and minerals.

I adore utilising barley as a foundation for delectable dinner bowls or in soups and salads. I’ve stuffed it with squash, added it to Persian Soupe Jo (a type of chicken barley soup), and more. My go-to breakfast cereal is warm barley mixed with warmed milk and a generous sprinkle of Greek honey, especially when I’m craving something sweet.

Hordeum vulgare, an annual grass, is the source of barley, a cereal grain. This crop is extensively adaptable and is planted as a summer crop in temperate regions and as a winter crop in tropical regions. It is grown throughout the rabi season in India.

There are numerous applications for this cereal. It is a major ingredient in animal feed, a base malt in beer and some distilled drinks, and a part of a number of health foods. It is a staple in many different kinds of barley bread as well as soups and stews.