v.— «Pearled barley is the most widely sold form of the grain at supermarkets. The milling process known as “pearling” results in a longer shelf life and shortened cooking time, but also removes the bran and part of the germ.» —“Barley adds pleasant texture, flavor to soups, grain recipes” by Annette Gooch Arkansas Democrat-Gazette (Little Rock) Jan. 25, 2006. (source: Double-Tongued Dictionary)

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