Pearl Bar­ley

Food and Travel (Singapore) - - Cook's Basics -

This is sim­ply bar­ley with all the bran re­moved, giv­ing the round, shiny grains a pearles­cent white colour. This grain is of­ten used in soups and stews as a thick­ener, or to add tex­ture rather than flavour. Pearl bar­ley can be sipped too – bar­ley wa­ter is made by boil­ing, cooling and then sweet­en­ing.

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