Have been eating pearl barley sometimes thinking it is one of the whole grains we should be eating. Then I read somewhere that pearl or pearled barley is equivalent to stripping the good stuff off a grain of rice to make white rice from say a brown rice. (Is that possiby where white rice comes from? Excuse my ignorance of the subject.)
That got me to thinking that I only ever see pearl rice. So what does one look for if one desires the whole barley (non-pearled?) for cooking and what are drawbacks of cooking one versus the other?