Black Barley


Now grown in the U.S, black barley is a whole grain that has been prized for generations in Ethiopia. The unique kernel has robust flavor, chewy texture and glossy purple-mahogany appearance. Use it to add panache to soups, stuffing, salads and pilaf.

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Black Barley with Roasted Peppers, Kale and Feta Print
Serves 4

  • 3 cups chicken or vegetable broth, or water
  • 1 cup Zursun black barley
  • 1/2 cup diced jarred roasted red peppers
  • 1/2 cup finely chopped kale leaves
  • 1/4 cup crumbled feta
  1. Rinse barley under cold running water until water is clear. In medium saucepan bring broth or water to a boil. Stir in barley. Cook, covered, over low heat, until water is absorbed and barley is tender, 35-45 minutes. Do not remove lid or stir while barley is cooking. Let stand, covered, for 5 minutes. Stir in roasted peppers and kale. Top with crumbled feta.

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