Premium Quality ORGANIC Pearled Barley - Del Colle

Organic Pearl Barley is an ancient and versatile grain, appreciated for its delicate flavor and soft, creamy texture. Carefully processed to remove the outer layers of the grain, it retains its valuable nutritional properties, is easy to digest, and is ready for practical use in the kitchen.

characteristics and properties: Light, uniform grains with a sweet, natural aroma. Rich in fiber, plant-based proteins, B vitamins, iron, and phosphorus, pearl barley is a balanced grain that promotes satiety and supports daily energy. Organic certification guarantees a product grown without pesticides, GMOs, or chemicals, ensuring quality, traceability, and respect for the environment.

how to use: No soaking required. Cooks in approximately 30-35 minutes in water or broth. Perfect for soups, stews, cold salads, side dishes, one-pot meals, alternative risottos, and timbales. It can also be used in sweet preparations with dried fruit, spices, and honey.

in the kitchen: In the kitchen, organic pearl barley is a simple yet precious ingredient, ideal for enriching everyday dishes with flavor and lightness. It pairs easily with vegetables, legumes, herbs, and spices, delivering authentic flavors and soft textures. Excellent for those seeking a healthy, natural diet rich in tradition.

Recipes to try

Four ideas, from the simplest to the most elaborate, including a sweet version. No soaking required: simply cook the barley for 30-35 minutes. Ingredients with links can be found at Green Block Market.

1. Barley, potato, and rosemary soup (easy, 50 min, serves 4)

Ingredients: 200 g barley, 2 potatoes, 1 carrot, sliced onion, rosemary, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable broth, fine sea salt.

1. Rehydrate the onion in a little lukewarm water, drain it, and sauté it in oil with the rosemary.
2. Add the diced potatoes and carrot and cook for 5 minutes.
3. Add the hot broth and bring to a boil.
4. Add the barley and cook for 30-35 minutes, seasoning with the fine salt.
5. Serve with a drizzle of oil and pepper.

2. Barley with milk, cinnamon, walnuts, and honey (easy, 45 min, serves 3)

Ingredients: 150 g barley, approximately 600 ml milk or plant-based drink, 1 stick of cinnamon, 40 g shelled walnuts, honey to taste.

1. Place the barley in a saucepan with the milk and cinnamon stick.
2. Cook over low heat for 30-35 minutes, stirring and adding milk if needed, until the barley is soft and creamy.
3. Remove the cinnamon and serve with chopped walnuts and a drizzle of honey.

3. Pumpkin and rosemary barley risotto (medium, 55 min, serves 4)

Ingredients: 300 g barley, 400 g pumpkin, 1 l hot vegetable broth, white wine, butter and grated cheese to finish, sliced onion, rosemary, BIO extra virgin olive oil, black pepper, fine sea salt.

1. Rehydrate the onion, drain it, and sauté it in oil with the rosemary; add the diced pumpkin and cook for 8 minutes.
2. Add the barley, toast it for 2 minutes, and deglaze with the white wine.
3. Cook for 30-35 minutes, adding the hot broth a little at a time.
4. Turn off the heat, stir in the butter and cheese, and finish with pepper and fine salt.

4. Barley timbale with eggplant and peeled tomatoes (difficult, approximately 1 h 30, serves 6)

Ingredients: 300 g barley, 2 eggplants, 1 can of BIO peeled tomatoes, 200 g melting cheese, fresh basil, sliced onion, oregano, breadcrumbs, BIO extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt for the sauce and eggplant.

1. Cook the barley for 30-35 minutes in water with the coarse salt, then drain it.
2. Slice the eggplant, season it with the fine salt, and grill it or bake it with a drizzle of oil.
3. Prepare the sauce: rehydrate the onion, sauté it in oil, add the crushed peeled tomatoes, and cook for 15 minutes with oregano and fine salt.
4. Mix the barley with the sauce and half of the cubed cheese.
5. In a greased baking dish sprinkled with breadcrumbs, alternate layers of barley, eggplant, basil, and cheese.
6. Bake at 190 °C for 30 minutes and let rest for 10 minutes before serving.

€2.60/Kg

origin: Italy (Tuscany)

expiry: 05/27

technical data sheet