Next to wheat, barley was one of the staple foods of the Greek and ancient Romans (gladiator food). Barley is rich in magnesium, vitamins B, folic acids and dietary fibres. As it is poor in fat, it is easily digestible.

semi-polished barley*

Percentage organic : 100%

500 g

Barley is often used in soups, but is also delicious in a side dish as a substitute for rice, or in a salad… Take 50g of barley per person. Bring 2 volumes of water to the boil, add a pinch of sea salt and 1 volume of well-rinsed barley. Let the barley simmer for one hour with the lid on the cooking pot. If you soak the barley 6 to 8 hours beforehand or if you use a pressure cooker you can reduce the cooking time to approximately 45 minutes