Pearl Barley has the bran partially removed before it is polished. Add pearl barley to soups and stews in place of rice for a tasty change. It's also wonderful as pilaf or risotto. Add pearl barley to soups and stews in place of rice for a tasty change. It's also wonderful as pilaf or risotto. Pearl Barley is one of the world's oldest and most treasured grains and is used by cooks and chefs around the world in soups, cereals, salads, stir fries, pilafs, stuffings, and many other delicious applications. Its mild nutty flavor and the world's renewed love for the wholesome goodness of natural grains has made Bob's Red Mill Pearl Barley an exciting and popular food. Pearl Barley Salad RecipeA great way to enjoy cashews and garbanzo beans. 8 large Lettuce Leaves 3 cups Water or Vegetable Broth 1 cup Garbanzo Beans 1/2 cup CASHEWS LARGE PIECES 1/2 cup Shredded Carrot 1/4 cup Snipped Fresh Parsley 2 tsp Dried Mint 3 Tb Canola Oil 3 Tb Fresh Lemon Juice 1/4 tsp Sea Salt 1/4 tsp Pepper 1 cup Pearl Barley Cook garbanzo beans according to package directions. Drain and set aside. Cook barley in boiling, salted water or vegetable broth till tender (about 1 hour). Drain and rinse with cold water. Drain well. In a large mixing bowl stir together the barley, garbanzo beans, cashews, carrots, parsley and mint. Combine the canola oil, lemon juice, salt and pepper; pour over the barley mixture and toss to coat. Chill for several hours. Arrange lettuce leaves in a chilled salad bowl or platter. Turn barley-salad mixture into the bowl. Garnish with additional fresh parsley and carrot curls, if desired. Makes 8 servings. Preserving Nutrition Through TraditionAt Bob's Red Mill, they know that you can't rush quality. That's why they manufacture their products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows them to seal in the freshness, bringing you wholesome, quality foods, just as nature intended.