- In a saucepan, sauté the shallots and bacon in the butter over medium heat for 5 minutes. Add the barley. Continue cooking for about 2 minutes, while stirring. Add the wine and reduce to almost dry. Add the broth and bring to a boil. Cover and simmer gently for 30 to 40 minutes, until the barley is tender. Adjust the seasoning.
Delicious with pork, poultry or fish.
Hulled barley is barley where the outer shell was removed, but still retains all the bran. This is the most nutritious type of barley, because it has kept all its nutrients. Before cooking, you should soak it for several hours. You just have to drain it and let it simmer gently for 1 hour in 3 to 4 times its amount in liquid.
Pearl barley, which looks like little white pearls (hence its name), is much less nutritious. They also removed its seed and lost some of its vitamins, minerals, fiber, protein and fat it once contained. To prepare, you do not need to soak it. It cooks in 30 minutes.