Bulgar: BULGAR This is a wheat that has been steamed and dried. Originating in the Middle East, it became a staple across the entire world. Needing very little or no cooking, it can be simply presoaked and sprinkled over salads. Bulgur should be stored in airtight containers in the refrigerator. Two and one half cups of water are needed to cook one cup of bulgur. It will absorb moisture like rice, taking 20-25 minutes of cooking time.
Barley and pearl barley: BARLEY Before man grew wheat or rye, barley was cultivated and used for food. Barley is a wonderfully adaptable grain that grows from the arctic circle right down to the tropics. It is also able to grow under the worst soil conditions where most grains would not do well. Barley is sold in two forms. Pot barley, which is also called whole barley, is the grain without its outer shell. It is brown in color, having a sweet, nutty, chewy texture. Pot barley should always be soaked before cooking. Pearl barley has a white color because the husks and bran have been removed, allowing it to cook faster. Pearl barely is the equivalent of white flour. The aleurone and embryo are washed away, leaving only the endosperm, the least nutritious part of the grain. For this reason, we recommend you use whole, hulled barley. It is easy to distinguish from common pearl barley because of its brownish gray color. Its high fiber content requires that it be soaked overnight. Whole, hulled barley is a good source of protein, fiber and niacin, and also contains calcium, magnesium, phosphorus and potassium. It is chewier and a little more expensive, but it will be well worth the switch. You will quickly adapt to its wholesome natural texture.
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