How To Cook Barley Recipes

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HOW TO COOK BARLEY



How to Cook Barley image

When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h5m

Yield Makes about 3 cups

Number Of Ingredients 2

Kosher salt
1 cup hull-less barley

Steps:

  • Bring a pot of water to a boil; season generously with salt. Add barley; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 55 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool. Once cool, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.

BAKED BARLEY



Baked Barley image

Provided by Alton Brown

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 4

1 cup hulled barley
1 tablespoon unsalted butter
1 teaspoon kosher salt
2 cups boiling water

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
  • After 1 hour, remove the cover, fluff with a fork and serve immediately.

COOKED HULLED BARLEY



Cooked Hulled Barley image

Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h30m

Yield Makes about 6 cups

Number Of Ingredients 2

2 cups hulled barley, such as Hayden Flour Mills
Coarse salt

Steps:

  • In a medium bowl, soak barley overnight in 8 cups cold water. Transfer with liquid to a medium saucepan and bring to a boil. Add 1 teaspoon salt, reduce to a simmer, and cook, partially covered, until barley is tender, 1 hour to 1 hour, 30 minutes. Drain, discarding liquid. Barley can be allowed to cool completely and refrigerated, covered, up to 1 week.

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