<ul> <li>Low fat and sodium free</li> </ul> <p>Bring on the barley. The best soups, stews and meals begin when you blend in the bold, hearty taste of barley. Pearled barley is a delicious source of fiber too. Medium barley cooks in 45-50 minutes.</p>
<div class=cooking-inst> <div class=col-md-12> <h3><strong><span style="text-decoration: underline;">Stove Top Preparation</span></strong></h3> <p style="font-size: 12px;"><strong>To Make 3 Serving:</strong></p> <ul> <li>4 Cups Water</li> <li>3/4 Cup Barley</li> <li>Dash of salt (optional)</li> </ul> <p style="font-size: 12px;"><strong>To Make 9 Servings (Full Box):</strong></p> <ul> <li>12 Cups Water</li> <li>2 -1/3 Cups Barley</li> <li>1/2 Tsp. Salt (optional)</li> </ul> </div> <div style="width: 100%;"> <p style="font-size: 12px;"><strong>Directions:</strong></p> <ol style="margin-left: 20px;"> <li> Stir barley and salt into briskly boiling water.</li> <li> Cover, reduce heat and simmer for 45 to 50 minutes or until tender. Remove from heat; let stand 5 minutes.</li> <li>Store in refigerator for up to 1 week.</li> </ol> </div> </div> <div class=col-md-12> <h3><strong><span style="text-decoration: underline;">Soups:</span></strong></h3> <p>Add 1/4 Cup of Quaker® Barley to each quart of soup. Cook 1 hour longer.</p> <div> <h3><strong><span style="text-decoration: underline;">Freeze and Microwave Reheat Directions:</span></strong></h3> <p><strong>To Freeze Barley:</strong></p> <ul> <li>Spoon 1-1/2 cups cooked, cooled barley into a freezer bag; freeze.</li> <li>Label; freeze up to 1 month.</li> </ul> <div> <p><strong>To Reheat Barley:</strong></p> <ul> <li>Empty barley into medium microwaveable bowl; cover loosley with plastic wrap.</li> <li>Microwave at HIGH 3 minutes 30 seconds to 4 minutes or until broken apart; fluff with fork.</li> <li>Use in place of rice or pasta in soups, stews, pilaf, cold or hot salads, casseroles, or lightly season with herbs for a satisfying side dish. </li> </ul> </div> </div> </div>
