The serving size above provides 1/2 cup of cooked product. Recyclable paper.
16 oz (1 lb) 454 g x 12
10 per pack
Hot Cooked Barley: In 3-quart saucepan, boil 4 cups water. Stir in 1 cup barley and 1/8 teaspoon salt, if desired. Cover; reduce heat. Simmer 45 to 50 minutes or until tender. Remove from heat; let stand 5 minutes. Store in refrigerator up to 1 week. 4 cups. To Freeze Barley: Spoon 1-1/2 cups cooked, cooled barley into a freezer bag; freeze. Label; freeze up to 1 month. To Reheat Barley: Microwave unopened freezer bag at High 3 minutes 30 seconds to 4 minutes or until broken apart; fluff with fork. Use in place of rice or pasta in soups, stews, pilaf, cold or hot salads, casseroles or season with butter or margarine and herbs as a side dish.
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