The grains are dry roasted without the use of fats and oils, producing no harmful byproducts or pollutants, and then rolled. Barley flakes are not as tender as oat flakes. May be used in place oat flakes (or combined with them) with chewier results. May be added to soups and cooked gruels.
Serving Size: 1/2 cup cooked
Calories 55 Protein 2 g Fat 0.5 g Carbohydrate 14 g Dietary Fiber 1.5 g
Sodium 0 mg
Cooking Instructions: Add 1 cup barley flakes to 3 cups boiling water, ratio of 3:1. Cook 20 minutes or until soft. If pressure cooking cook 4-6 minutes, ratio of 2:1.
To make barley burgers mix 2 cups cooked barley, 1 cup shredded vegetables, including onions and garlic, and an egg. Form into patties and fry.
Grown in Montana.
Your order of 100$ or more gets free standard delivery.
Standard delivered 4-5 Business Days
Express delivered 2-4 Business Days
Orders are processed and delivered Monday-Friday (excluding public holidays)
Bulgar is man's oldest recorded use of wheat. Bulgur is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking the remaining kernel into small pieces.
Its uses are numerous from salads to soup, from breads to desserts. It is a nutritious e...