Hulled Barley with Carrots and Dill

Barley is a wonderful grain that is totally underestimated nowadays. It has a chewy texture and it can be used in a various number of ways, from salads to soups. There are two types of barley: hulled and pearled barley. Hulled barley is the most nutritious of the two, containing lots of fiber, selenium, manganese and phosphorus.

Hulled Barley With Carrots and Dill
100 g hulled barley
300 ml water
50 ml white wine
1 medium carrot
1 white onion
1 tablespoon fresh dill
2 tablespoons olive oil
salt and pepper to the taste

How It’s Made?
Step 1: Dice the onion and slice the carrot.
Step 2: Heat the olive oil in a pan and cook the onion and the carrot for about 5 minutes or until the onion becomes translucent.
Step 3: Give the barley a quick rinse under running water to wash away any dust or debris.
Step 4: Add the barley into the pan and cook it for 2 minutes. Add the glass of wine and mix well.
Step 5: When the barley has reached a boil, add water and simmer on low heat until the barley is done (30 minutes). The barley is done when it has tripled in volume and is soft yet chewy.
Step 6: Add fresh dill, salt and pepper and serve immediately.

Hulled Barley Salad Recipe

6 thoughts on “Hulled Barley with Carrots and Dill

    1. Hulled barley has the outermost husk removed. This is the most popular barley type in my country. I’m glad you have tried the recipe. Maybe next time you will use hulled barley and you’ll be more pleased with the result. Thanks for the comment!

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