Barley is a chewy, nutty whole grain that works in soups, salads, and grain bowls. Cooking it on the stovetop is simple, and you can choose between a fluffy drained method or a soupier absorbed one.
What you'll need
- Saucepan with lid
- Strainer
- Pearl or hulled barley
- Water or broth
- Salt
Step by step
- Rinse the barleyRinse one cup of barley under cool water to wash off dust and loose starch. This gives a cleaner texture in the finished dish.
- Add liquid and saltCombine the barley with about three cups of water or broth and a pinch of salt in the saucepan. Using broth adds more flavor.
- Bring to a boilBring the pot to a boil over high heat, then stir once to prevent sticking.
- Simmer coveredLower the heat, cover, and simmer gently. Pearl barley takes about 25 to 30 minutes, while hulled barley needs closer to 45 minutes.
- Check for tendernessTaste a few grains; they should be tender with a pleasant chew. If they are still hard, add a splash of water and cook a bit longer.
- Drain and restDrain any excess liquid, then let the barley sit covered for a few minutes. Fluff before serving.
Handy tips
- Cook a big batch and refrigerate extras for quick salads and bowls during the week.
- Pearl barley cooks faster; hulled barley keeps more of the bran and takes longer.
- Toast the dry barley in a little oil before adding liquid for a deeper, nuttier flavor.
Heads up
- Barley contains gluten, so it is not suitable for people with celiac disease or gluten intolerance.
FAQ
What is the difference between pearl and hulled barley?
Pearl barley has the outer bran polished off, so it cooks faster and is softer. Hulled barley keeps more of the bran, making it chewier, more nutritious, and slower to cook.
Do I need to soak barley before cooking?
Pearl barley does not need soaking. Soaking hulled barley for a few hours can shorten its cooking time, but it is optional.
How much water do I use for barley?
About three cups of liquid per cup of barley works well for the drained method. You can then pour off any leftover liquid once the grains are tender.