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How to Cook Barley (Pearl Barley Salad)
This easy guide will help you make tender and fluffy cooked barley every time. It's perfect for our fabulous pearl barley salad recipe with feta cheese and citrus vinaigrette!
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
10
- 12 servings
Calories:
321 kcal
Course:
Salad, Others
Cuisine:
Mediterranean, American
Ingredients
For Cooked Barley –
- 8 ounces pearl barley or hulled barley, dried
- ½ teaspoon salt
- 6 cups water
For Pearl Barley Salad –
- 4 cups barley cooked
- 8 ounces feta cheese cut into ¼ inch cubes
- 1 red bell pepper diced
- ¾ cup green onion chopped
- ½ cup almonds toasted, sliced
- ½ cup dried cherries or cranberries
- 3 tablespoons dill fresh, chopped
For the Dressing –
- 1 orange zested and juiced
- 3 tablespoons olive oil
- 2 teaspoons honey
- 1 clove garlic minced (or ½ tsp garlic powder)
- black pepper
- salt
Instructions
- Set a large sauce pot over high heat. Add 6 cups of water and ½ teaspoon of salt to the pot. Cover and bring to a boil.
- Once the water is boiling, stir in the barley. Reduce the heat to medium-low. Cover the pot and allow the barley to simmer for 45 to 50 minutes, until soft and fluffy. (If using hulled barley, the cooking time will be closer to 55-60 minutes.)
- The barley should absorb all the water, but if for some reason there’s a little left in the pot, drain the barley in a colander. If using in barley salad, allow it to cool for several minutes before proceeding.
- For Pearl Barley Salad: Place 4 cups of cooled cooked barley in a large salad bowl.
- Chop the feta cheese, and all fresh produce. Place all salad ingredients in the bowl.
- In a small bowl or measuring cup, combine 2 tablespoons of fresh orange juice, 1-2 teaspoons of fresh orange zest, plus the olive oil, honey, and garlic. Whisk well, then add salt and pepper to taste.
- Pour the dressing over the barley salad. Toss well to make sure all ingredients are coated. Then taste and add additional salt and pepper if needed.
- Cover and chill the salad until ready to serve.
Cup of Yum
Notes
- Store cooked and cooled pearl barley in an airtight container and keep in the fridge for up to 7 days.
- Likewise, once assembled the salad will keep well in the fridge for up to a week.
Nutrition Information
Serving
0.75c
Calories
321kcal
(16%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.001g
(0%)
Cholesterol
20mg
(7%)
Sodium
389mg
(16%)
Potassium
248mg
(5%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
806IU
(16%)
Vitamin C
24mg
(27%)
Calcium
162mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 - 12 servings
Amount Per Serving
Calories 321
% Daily Value*
| Serving | 0.75c | |
| Calories | 321kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 20mg | 7% |
| Sodium | 389mg | 16% |
| Potassium | 248mg | 5% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 24mg | 27% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.