Wikipedia Article About Hulled barley on Wikipedia A form of barley that has been processed to remove only the outside hull. Since it retains some of the remaining hull, it becomes a very nutritous ingredient, rich in fiber. Barley groats, which require longer cooking times, provide a chewy texture and rich nutty flavor to soups, stews, broth, pilafs, and vegetable stuffings, such as for sweet peppers or zucchini. Other forms of barley that can be substituted in recipes include pearl or pot barley, barley grits, or buckwheat groats.