SC - Glaedenfeld Centre Doins

[Etain1263 at aol.com]

In a message dated 7/25/00 3:25:46 AM Eastern Daylight Time, 
BalthazarBlack at aol.com writes:

<< Pearled Barley certainly cooks faster, which may be why it seems 
 to have won out over whole barley in the culinary game.  Plus, some folks 
 don't like the fiberous bran (or husk) surrounding whole barley. >>

Has pearled barley been steamed a bit (sort of pre-cooked)?   And...have you 
tried grinding the whole barley just a tad in the food processor...just to 
break it up a bit?  It should cook faster. (It works for wheat groats)

Etain