Kosher Hulled Barley Has Only The Outer Husk Removed, And Is Thus More Nutritious Than Pearled Barley, Which Has Husk, Bran And Germ Removed. Barley Has A Rich, Nut-Like Flavor And Chewy Consistency That Makes It A Great Addition To Soups And Stews. It Can Also Serve As A Side Dish Alone Or Mixed With Other Grains Or As An Addition To Salads. For A Soft Texture Try 4 Cups Water To 1 Cup Barley, For A Firmer Quality Use Less Water. Barley Has A Historical Reputation For Building Strength. Gladiators Of The Roman Empire Were Called Hordearii (Barley-Men), Because Barley Was The Staple Of Their Training Diet. Hulled Barley Is A Good Source Of Selenium, Phosphorus, Copper And Manganese. The Fiber Content In Barley, Especially The Cholesterol-Lowering Soluble Fiber Beta-Glucan, Makes This Versatile Grain An Excellent Addition To The Health Conscious Consumer’S Diet. To Cook One Cup Of Hulled Barley, Add 3 Cups Of Water And Bring To A Boil Then Simmer For 45-60 Minutes. After Cooking Will Yield 3 Cups. They Buy The Best Quality As Close To Home As Possible, And Wherever Possible, They Maintain Grower Identity.