Black Barley is also known as "Purple Hull-less Barley". Originally from Ethiopia, this variety has not been raised until recently because of the low yield. This is actually the only grain that can go from field to table without being processed, because the "gloom" or bran layer stays attached to the kernel, and is edible.
The shape of this hearty grain resembles a coffee bean and cooks to a glossy purplish-mahagony color. It is wonderful in soups and stuffings or alone as a beautiful alternative to rice (Because of a somewhat chewy texture, it is best mixed with other grains.)
Rinse well, add 1 cup of barley to 3 cups of boiling water. Simmer covered 35-40 minutes until liquid is absorbed. For a fluffier grain, soak Barley in water for 5 hours then simmer covered for 15 minutes. One cup dry yields 3-1/2 to 4 cups cooked.