Quick-cooking barley

Pre-steamed pearl barley that cooks in 10–15 minutes, for a side, porridge and soups.

Quick-cooking barley is pre-steamed and rolled pearl barley that cooks in 10–15 minutes instead of an hour, with a firm texture and a light nutty taste. It is cooked as a side and porridge, added to soups (mushroom, pickle soup), warm salads, fillings, bakes and risotto-style dishes with no long soaking.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Quick-cooking barley, Raw: Calories 352.0 kcal, Proteins 9.9 grams, Fats 1.2 grams, Carbohydrates 77.7 grams per 100 g of product.

Calories352.0 kcal

Proteins9.9 grams

Fats1.2 grams

Carbohydrates77.7 grams

Quick-cooking barley, Boiled: Calories 123.0 kcal, Proteins 2.3 grams, Fats 0.4 grams, Carbohydrates 28.2 grams per 100 g of product.

Calories123.0 kcal

Proteins2.3 grams

Fats0.4 grams

Carbohydrates28.2 grams

Yield: 100 g raw → 275 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Porcini mushroom soup with barley and parmesanEuropean cuisine | Soups

Mushroom soup with barley and parmesan is a fragrant dish of European cuisine that embodies the refinement of flavors. The white mushrooms, revered for their rich forest note, pair beautifully with the softness of barley, creating a harmonious texture. Thyme and garlic add depth to the aroma while fresh parsley and lemon juice refresh the taste. The finishing touch is parmesan, adding a light creamy tang. This soup warms and nourishes, making it perfect for autumn and winter evenings. It can be served as a standalone dish or alongside crispy bread that highlights its richness. Traditionally, such soup is valued for its nutrition and ability to reveal the natural shades of mushrooms, making it an exquisite choice for gastronomy enthusiasts.

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