Nix a écrit :

> Can anybody out there advise me.
>
> There seem to be a lot of different types of Barley - pearl barley, pot
> barley etc. What are the differences, which is best for you and do you
> have any suitable recipies?

I prefer pot to pearl barley. Pearl barley is a larger grain when
cooked whereas pot barley remains firm. I prefer to cook barley
separately in plenty of water (4:1) and then drain. It can be added to
soups and used in a pilaf or mixed with rice or couscous.

If you cook it from dry directly into the soup, it will absorb some of
the liquid. Cooking it separately and adding to the soup (I do the
same with rice) means you retain a maximum amount of broth.