Barley Water Recipe (Stovetop and Instant Pot)
User Reviews
5
-
Prep Time
4 hrs 5 mins
-
Cook Time
20 mins
-
Total Time
4 hrs 25 mins
-
Servings
3
-
Calories
108 kcal
-
Course
Drinks
-
Cuisine
International
Barley Water Recipe (Stovetop and Instant Pot)
Description
The Barley Water Recipe combines pearl or hulled barley simmered in water until the grains release their subtle essence. The preparation involves rinsing and optionally soaking the grains to soften them and reduce certain compounds. Cooking can be done in an Instant Pot, pressure cooker, or stovetop pot, adjusting water amounts for concentration. After cooking, the barley is pressed, and the water is strained to produce a smooth beverage.
This drink is flavored by stirring in lemon juice and optionally raw sugar or other sweeteners, lending a mildly sweet and tangy taste. The addition of edible rock salt or black salt offers electrolyte support, and spices like cardamom, cinnamon, or ginger juice can be added for extra aroma and warmth.
This barley water is typically consumed chilled and can be served as a light, hydrating refreshment. While some prefer to eat the cooked barley as porridge, the recipe notes that the texture becomes mushy, so the barley is often discarded or composted.
The recipe yields about three cups of barley water and includes notes on soaking times, substitutions for sweeteners, adding flavorings, and tips for cooling the drink quickly by removing the pot from the heat source. Proper preparation and ingredient choices help reduce flatulence often associated with barley.
Ingredients
- ¼ cup pearl barley or hulled barley - 50 grams; check point no 1 & 2 in notes below for cooking hulled barley
- 5 cups water for Instant Pot - check instructions for other methods
- 3 teaspoons lemon juice or as needed
- 3 tablespoons raw sugar or as required - optional
- rock salt (edible and food grade) as required - optional
Instructions
Prep barley
- First take the barley grains in a plate and pick, discard if any stones in them.
- Rinse the grains in a strainer for a couple of times. Next, there is the option to soak the grains for 4 to 5 hours or overnight. (See notes)
Cook barley
- Next, proceed based on your cooking method:1. Instant Pot: Add the prepared grains to the steel pot of the IP. Pour in 5 cups of drinking water. Barley grains increase in volume a lot, so you may need to add more water while cooking. If you prefer a more concentrated barley water, only add 4 cups.2. Pan on a stovetop: Add barley grains to a large pot with a tight fitting lid. Add 4 cups water. 3. Stovetop Pressure Cooker: Use at least a 3 to 4-litre pressure cooker as the water bubbles and froths while cooking. Add 4 to 4.5 cups water.
- Cook the soaked pearl barley.1. Instant Pot: Seal the lid and position the pressure release valve to sealing position. Press the pressure cook/manual button and pressure cook on high pressure for 20 minutes. When you hear the beep sound after the cooking is complete, wait for 10 minutes and then do a quick pressure release. After all the pressure and steam is released then only remove the lid. 2. Pan on a Stovetop: Place the cover on the pot and cook for 30 to 35 minutes. 3. Stovetop Pressure Cooker: Cook for 12 to 15 minutes (or for 8 to 9 whistles) on medium-heat. After the cooking is complete, when the pressure falls naturally in the cooker, then only open the lid.
- You will see a cloudy, opaque water and the barley grains all plumped and softened.
Strain and flavor
- Let the water cool enough to handle. Strain the grains from the water using a mesh strainer. Lightly press the grains with the back of a spoon to extract the most water.
- Add lemon juice according to your taste preferences. Finally, add your sweetener of choice or omit the sweetener. Stir to combine. (For more flavoring ideas, read the notes below)
Serving suggestions
- Pour in glasses and serve. You can serve barley water warm or cool depending on your preference. Feel free to garnish with some mint leaves if you like. Refrigerate any leftovers for a day only.
Notes
- Soak hulled barley overnight to shorten cooking time and reduce phytic acid, which may lessen digestive discomfort.
- Add about 1 teaspoon lemon juice per glass of barley water for flavor before serving.
- Sweeten with raw sugar, honey, or natural sweeteners as desired, stirring until dissolved.
- For electrolyte benefits, mix in edible rock salt or black salt thoroughly.
- Experiment with spices like ground cardamom, cumin, cinnamon, or fresh juices such as ginger or mint for varied flavors.
- Cooked barley tends to become mushy; it can be composted or used as bird feed instead of consumed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 22mg | 1% |
| Potassium | 55mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 4IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 2mg | 2% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 18mg | 2% |
| Vitamin B9 (Folate) | 5µg | |
| Iron | 1mg | 6% |
| Magnesium | 18mg | 5% |
| Phosphorus | 37mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
