Quaker Medium Pearled Barley

16 oz

$2.79 each($0.17 / oz)

Aisle 4

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Bring on the barley. The best soups, stews and meals begin when you blend in the bold, hearty goodness. Pearled barley is a delicious source of fiber too. Medium barley cooks in just 45-50 minutes - and delivers full flavor fast.

Highlights

Nutrition Facts
About 9 servings per container
Serving Size
0.25 Cup
- Amount Per Serving
  Calories
  170
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  0mg
  0%
- Potassium
  130mg
  2%
- Calcium
  10mg
  0%
- Iron
  1.2mg
  6%
- Niacin
  1.6mg
  10%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Pearled Barley.
Safe Handling Instructions: This product is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from potential bacteria in the product. Do not eat or play with raw product; wash hands, utensils, and surfaces after handling. Preparation Directions: Stove Top: No. of 1-Cup Servings: 3; Water: 4 cups; Barley: 3/4 cup; Salt (optional): dash. No. of 1-Cup Servings: 9 (Full Box); Water: 12 cups; Barley: 2-1/3 cups; Salt (optional): 1/2 tsp. 1. Stir barley and salt into briskly boiling water. 2. Cover, reduce heat and simmer for 45 to 50 minutes or until tender. Remove from heat; let stand for 5 minutes. 3. Store in refrigerator for up to 1 week. Soups: Add 1/4 cup of Quaker Barley to each quart of soup. Cook 1 hour longer. Freese & Microwave Reheat Directions: To Freeze Barley: Portion 1-1/2 cups cooked, cooled barley into a freezer bag. Freeze and use within 1 month. To Reheat Barley: Empty barley into a medium microwavable bowl; cover loosely. Microwave on high for 3.5 to 4 minutes or until broken apart. Fluff with a fork. 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. To open press & pull back.