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Pearl barley, or pearled barley, is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer.
It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grain Barley from The Cook's Thesaurus (foodsubs.com) such as "hulled barley" (or "barley groats", also known as "pot barley" and "Scotch barley"). Fine barley flour is prepared from milled pearl barley.
Pearl barley is similar to wheat in its caloric, protein, vitamin and mineral content, though some varieties are higher in lysine. Barley basics, from the Montana State University It is used mainly in soups, stews, and . It is the primary ingredient of the Italian dish orzotto and one of the main ingredients of the Jewish dish cholent and the Polish soup krupnik.
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