Bob's Red Mill Barley Hull-Less Whole 26 oz (pack of 2)

Yummy:-   1 cup Hull-less Barley (unsoaked)-   3 cups water-   1 Tbsp fat (butter, olive oil, etc.), optionalCook for 30 minutes at high pressure; natural pressure release after another 30 minutes.Stir one minute for a silken sauce with still somewhat-crunchy barley.   --> IMPORTANT: Beans and grains foam in the pressure cooker. Never fill the pot more than halfway. Fat will cut some of the foam (and make the grain (or bean) more tender). Also use natural pressure release (NPR) because foam isn't good for the pressure valve. (Calculate cooking times to include NPR.)- For Porridge: after cooking add dried fruit* (bonus points for Trader Joe's Wild Blueberries).- For Pilaf: substitute half of the water with beef, chicken or veggie stock. After cooking add sauteed onion, celery and/or carrot, plus nuts, herbs or whatever you fancy*.   * If desired, interrupt cooking time prior to 30 min. to add ingredients, then resume for remaining interval, but NPR after both pressure sessions. Otherwise, pre-cook the veggies as necessary; soak the dried fruit in a bit of boiled water if required.- For Beans: substitute for rice; the combo is still a complete protein, and yummy.- Trivia: Roman soldiers were fed barley for increased vigor. I'm still looking forward to that.

Finding out your allergic to wheat and rice and that you aren't allowed to eat any sugar limits your choices, especially when you're a big rice, pasta and bread eater. But I've found there's enough stuff out there to use as a starchy side dish to keep me happy and I was really happy to discover that I love the taste of barley, especially in place of brown rice. I thought by getting a hull less variety I would be adding nutrients to my diet as well as enjoying something that didn't send my blood sugar into orbit. I bought this product and decided it would make more sense to make a huge batch in advance to use as I needed. The good: it's very tasty and I like the way it has a bit of a chew like you get with brown rice. Bonus: it stores well in the fridge for about a week. The bad: it takes an unbelievably long time to cook AND it just ends up in a huge mush at the end of the cooking cycle which I have to drain. For my needs, it's worth the trouble, but I think once I've used up my two-pack, it's back to good old pearl barley, extra nutrients or not.

I love this barley. It is a healthy whole grain with a delicious taste and texture. It absorbs broth beautifully and adds lots of substance and body to vegetarian and meat based stews. One cup of this barley in a stew with split peas and veggies makes a delicious, hearty vegan meal that lasts for days and has complete protein (because I added the peas, which are legumes). I've also made beef and barley stew with this barley (braising the beef and adding a bit of red wine) and the result is heavenly. So this is a fantastic product and I'm so glad that Amazon carries it because I can't find it in stores. Typically, you can only find the pearled barley in stores which lacks the nutritious and tasty bran.Cooking Tip: It takes a while for the barley to soften and absorb the liquid. When I remember to think ahead, I soak it in a bowl of water overnight, but that's not necessary. You can put it on simmer in broth for 1-2 hours and it will be great. Just keep checking the broth levels because it absorbs a lot of liquid.

This whole grain barley is wonderfully nutty and chewy. I was happy to discover it because surprisingly, it isn’t on the shelves of even the healthier grocery stores in my area. I am fairly new to using barley, but I will no longer under-appreciate its delicious and satisfying texture, its impressive whole grain nutritional value, or its versatility and compatibility with so many other foods. It is fantastic in bean and barley soup with vegetables. I add a cup of uncooked whole grain barley, which provides chewiness in every spoonful, plus a quarter cup of uncooked pearl barley, which lends creaminess to the soup from the starch. I look forward to expanding my love of barley in other recipes. Seemingly endless ideas for it, in salads, side dishes, risotto, stuffing...

I really like the hull-less barley. It is more flavorful and better for you than pearl barley. For some reason, though, it is difficult to find, even in stores which have an entire section of Bob's red mill. The last time I was in whole foods it wasn't in their bulk section. Also, my local natural food store doesn't carry hull-less barley, but I've no idea why. I think its very expensive through Amazon, but I couldn't find it Locally, and it is totally worth it. I had to have it. If I'm being honest, if you compare it to meat or getting your nails done regularly, it REALLY isn't expensive comparative to things like that. :)

good.

I really like Bob's Red Mill Barley but unfortunately I will not be buying it again as it is not organic and it doesn't say non-GMO on the label. It very well my be non-GMO but since it is not written on the label I don't want to buy anything that doesn't explicitly state that. Otherwise it's totally great.

This is a great whole grain. The hulls are just enough to give it a little bite (think al dente pasta), but it cooks in a reasonable amount of time. I like to bring it to a boil and then simmer just as I would with rice. It takes about 40 minutes to the stage I like. But also, barley has an unusually low glycemic index for a grain, which means that it causes less insulin spike than most, and it's got lots of fiber.