Naked barley

 

 

Naked barley with the germ

Naked barley with tomato and fennel fronds

First time read about this variety of barley, popular in the old days because the husk is easy to shake off. Modern breeds that have higher yield took over but need machine to polish off the husk, which is what is commonly sold now, pearled barley.

This naked barley is still being grown in Scandinavian country and may have a come back in Ireland. After shaking off the husk, without the need to machine polish off, it is basically a whole grain, with the germ still attached and easily seen. Cooked in the same way as pearled barley, this naked barley holds its shape and has a texture to it, a bit like biting into sweet corn grains, highly recommend.

 

1. Bring to boil a part of naked barley with 2 parts (in volume) of cold water, simmer for 3 minutes. Rest for an hour or two with the lid covered.

2. Reheat before serving if not softened enough.

3. Served as such or mixed with chopped tomato, herbs like fennel fronds, season with olive oil and salt.