Terry Pulliam Burd > wrote in
:

> You're using the wrong kind of barley, then. It'll soggy up plenty if
> you use pearl barley. I use pot barley and it stays "crunchy" no
> matter how long I cook it or how often I reheat it.
>
> Terry "Squeaks" Pulliam Burd
>
>

And pot barley is chuck full of good stuff as it isn't processed as much as
pearl barley, so you get extra bran, minerals and vitamins for free. Not
really a different taste.

--

The beet goes on -Alan