Use this naturally hull-less multi-colored barley whole like rice or in soups (cooking time approximately 1 hour, or less if soaked overnight--1 c berries to 3 c water). The berries are also great cracked as hot cereal; or ground into flour and added to pancakes, biscuits, bread, cookies or flatbreads. Barley is one of the most nutritious of grains when consumed as a whole grain (not pearled). This variety was bred by Prof. Pat Hayes at OSU. He named it ‘Streaker’. Grown by Harcombe Farm near Albany using organic methods.