Pearl barley

Barley ( occupied since the 17th century, probably from the Slavic krupa for " pearl barley, groats, Hailstone "), even Gräupchen, roller or cooking barley called, are peeled, polished barley or wheat grains of semi-or oblong- round shape. Groats can be prepared by grinding whole grains or groats. The finest quality have the particularly small round pearl barley. By peeling the outer layers of the grain and the germ are removed, which is why barley are not recommended as part of the whole food nutrition.

Use

Groats are mainly used as filling addition to soups and stews, examples are barley soup and Rumford soup, partially as an ingredient for cooking sausages, desserts and soups mucus. Barley soup is a classic stew. For barley are boiled in water and then cooked in broth with greens, meat or sausage. A traditional Slovenian dessert is " barley with plums " ( Milchgraupenbrei with prunes ).

In the Polish and Russian cuisine barley also be used as a side dish, as in the German cuisine rice.

Sometimes some Nudelausformungen are also called grains, although this is a completely different product.