Barley Whole

What is barley whole? Barley has been cultivated since ancient times, making it one of the earliest domesticated crops. An oil-containing germ, a big starchy endosperm, and the bran layer are all covered by the outer seed coat of the grain. A procedure known as pearling is used to remove the hull and bran. It may be processed further to make flour, semolina, or flakes after it has pearled. Because barley flakes are sweeter and have less fat than oat flakes, they make great additions to muesli or even a great substitute. Consider creating 'granola' by toasting some nuts, sunflower or pumpkin seeds, a few raisins, and honey. How to use barley whole?  Whole grains like barley have a nice chewy texture and a subtle nutty taste. It is a mainstay of the Mediterranean diet since it is also very nutrient-dense and full of fiber, vitamins, and minerals. I like using barley as a foundation for delectable supper bowls or in soups and salads. Barley Whole benefits: Beta-glucan, which is abundant