How to Cook Barley
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How to Cook Barley
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Follow these simple instructions for how to cook barley perfectly every time for a delicious grain to use in cereals, soups, or stews.
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Ingredients
- 1 cup pearl barley
- 2 2/3 cups Water or stock
- sea salt to taste
Instructions
- Rinse the barley in a colander under cold water.
- Transfer the barley to a medium-size pot along with water, or stock, and salt.
- Bring the barley to a boil over high heat.
- Add on a lid and simmer over low heat for 20 minutes or just until tender and chewy.
- Strain the cooked barley and use in a recipe, or chill to use in a recipe later. See reheating instructions.
Notes
- Make-Ahead: You can make this cooked barley up to 1 day ahead of time.
- How to Store: Cover and keep them in the refrigerator for up to 5 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator until soft before using.
- How to Reheat: Add the desired amount of cooked barley to a medium-sized sauce pot with a ¼ cup of water or stock and cook over low heat until warm. If you use it in a soup like Scotch Broth, you can add the chilled barley right to the soup, and the broth from the soup will heat them.
- You can use hulled barley in this recipe and if you do, add another 15 to 20 minutes of simmering time.
Nutrition Information
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Calories
176kcal
(9%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.1g
Sodium
5mg
(0%)
Potassium
140mg
(4%)
Fiber
8g
(32%)
Sugar
0.4g
(1%)
Vitamin A
11IU
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 5mg | 0% |
| Potassium | 140mg | 3% |
| Fiber | 8g | 32% |
| Sugar | 0.4g | 1% |
| Vitamin A | 11IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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