just made a great soup recipe from cook's illustrated's new publication, cook's country. the original recipe was for slow cooked pot roast and they provided a barley mushroom soup option for the leftovers. the soup (as well as the pot roast) turned out very tasty on a cold day in southern california (imagine that!)
so i purchased a 1-lb bag of pearl barley, but used only a very small portion. does anyone know if i can freeze pearl barley for future use?
tks so much.