Among the oldest and most versatile cereals that we grow in our fields, pearl barley deserves a place of honor. Rich in fiber, mineral salts and with a low glycemic index, it is perfect for those looking for a healthy, light and complete diet.

Unlike hulled barley, pearl barley is quicker to cook, because the harder outer part is removed, while maintaining good nutritional properties. It is ideal for fresh, colorful and tasty summer dishes, such as salads, cold soups and creative side dishes.

QUICK RECIPE: SUMMER SALAD WITH BARLEY, COURGETTES AND MINT

Ingredients (serves 2):

• 120 g BioAlberti pearled barley
  
• 2 fresh zucchinis
• 1 organic lemon
• Fresh mint leaves
• BioAlberti extra virgin olive oil
• Salt and pepper to taste

Instructions:

1.     Rinse the barley under running water, then cook it in salted water for about 25–30 minutes. Drain and let it cool.

2.     Cut the zucchinis into thin julienne strips or rounds, and sauté them briefly in a pan with a drizzle of olive oil, keeping them crunchy.

3.     Combine the barley, zucchinis, grated lemon zest, and a few torn mint leaves.

4.     Season with EVO oil, salt, pepper, and a splash of lemon juice. Mix well and serve cold.

A simple, fragrant, and nourishing dish—perfect for a light lunch or an outdoor picnic.

Discover our organic pearled barley in the Cereals section and bring it to your table in a thousand delicious ways!