I wonder how often barley ends up in meals? I see it on occasion listed as an ingredient in different ready-to-eat cereals and granola bars, usually as barley flour. Besides beef-barley soup, I rarely think about using it to cook with. For me, it is still not a common food choice, but I have a couple recipes I use it in. What do you do?
Nutritionally, 1/4 cup dry pearl barley contains around 180 calories, 1g fat, 40g carbohydrate, 8g fiber, 5g protein, and is a source of vitamins and minerals, including niacin, folate, magnesium, and zinc. Barley contain almost no sodium.