Barley
Barley has been a staple food for thousands of years: a chewy, earthy grain with soluble fibre, complex carbohydrates and trace minerals that give slow, steady energy.
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Barley
Ways to use it
Pearl and pot barley: bulk out warming stews and broths, slow-cook it into a creamy ‘orzotto’ as an alternative to risotto rice, or toss the cooked grains into vegetable salads.
Barley flakes: blend into porridge or muesli, or add a rustic texture to homemade bread and bakes.
Available in certified organic and everyday options.