This is the most common form of barley. The term “pearled” means the outer husk and bran layers have been partially removed, leaving only a small white pearl, which reduces cooking time.
About 1/8-inch off-white to beige grains.
Nutty flavor and soft, chewy texture.
Add pearled barley to soups, stews and pilafs.
Combine with fruits and nuts to make a breakfast porridge.
Blend with herbs and broth for stuffings and dressings.