I grind this on fine to use in recipes to replace white flour. Hulled barley is more nutritious than the pearled barley (think of white rice compared to brown rice). The Hebrews were told to use barley to give them strength.

The information below is excerpted from The Nutriflex Eating Better Program Guide Compiled by Teresa Ann Dorian, Ph.D. The guide is out of print.

Barley

HISTORY:

In the United States and Western Europe, Barley is eaten mainly as pot barley or pearl barley Pot barley is the whole grain minus the outer husk. It tastes nuttier the pearl barley which lacks most of the bran and husk. Both of these barleys add a delicious flavor and smoothness to soups. Barley is one of the oldest cultivated cereals. It was a staple food in the Egyptian culture. It was also popular with the ancient Greeks. In India, Japan and the Baltic states, it is still a very important food; and in the. Near East it is a staple.

CHARACTERISTICS:

Pot barley is rich in the B vitamins, particularly niacin and thiamine and provides good quantities of minerals, especially potassium, as well as iron, phosphorus and calcium Pearl barley loses half the vitamin and mineral content with the removal of the bran and germ; much of the good fiber content is lost in the milling. Barley is lower in fiber than most grains, even in its whole state.

HOW TO PREPARE:

Use 2½ to 3 parts water to 1 part grain for pearl barley, and 3 to -3¼ part'> water for pot or Scotch barley. Bring the water to a boil. Lower the heat and simmer. Cover until the water has been absorbed, about 40 minutes for pearl barley and 50 to 55 minutes for pot barley.