Heritage Tibetan Purple Barley has a deep, earthy flavor to match its distinctive color. The deep purple grain is high in antioxidants. Discovered in Tibet, this variety of purple barley was first brought to the United States almost 100 years ago but was locked away in seed vaults with little attention. Luckily farms like Hayden Mills are bringing back this nutritious whole grain. With a stunning color and a delicious nutty flavor it's a favorite of ours in grain bowls, salads and soups. It can be used as a substitute for rice and makes a delicious faux risotto. Barley is not gluten free but it is low in gluten making it a healthy alternative for people who can tolerate some gluten in their diets.
WHAT TO DO WITH IT
Deliciously nutty, purple barley makes excellent salads, grain bowls and this substitutes for rice in this yummy risotto recipe from the New York Times. It's the perfect way to elevate a mushroom barley soup. In this hazelnut elderberry purple barley salad, we combine it with hazelnut oil, elderberry balsamic, pecans and berries to create one of our favorite cold salads to enjoy all year long.