Emilie Meyer
Barley is a delicious and nutritious whole grain with a chewy texture and nutty flavor. It is often overlooked but can be used in a variety of dishes beyond the classic beef and barley soup. It comes in two basic forms: hulled and pearl. Pot barley can be cooked on the stovetop by first bringing water and barley to a boil, then lowering the heat to a simmer until the barley is soft yet chewy. The cooking time will depend on the type of barley used, with hulled barley taking longer to cook than pearl barley. It is important to keep an eye on the pot and add more water if needed to prevent the barley from burning.
| Characteristics | Values |
|---|---|
| Preparation | Soak barley for 4 hours to reduce cooking time |
| Water ratio | 3 parts water to 1 part barley |
| Cooking time | 20 minutes on high heat |
| Texture | Soft, chewy, fluffy |
| Taste | Nutty |
| Storing | Refrigerate in an airtight container for up to 5 days or freeze for up to 1 month |
| Nutritional value | High in fiber, selenium, manganese, phosphorus |
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What You'll Learn
Use three parts water to one part barley
To cook pot barley, you'll want to use a ratio of three parts water to one part barley. This will give you a hearty, chewy grain that's perfect for salads, soups, and grain bowls. Here's a step-by-step guide:
- Rinse the barley: Before cooking, rinse your barley under running water to remove any debris or dust.
- Use the right pot: Choose a pot that's sized appropriately for the amount of barley you're cooking. A good rule of thumb is to use a pot that's twice the volume of your uncooked barley. For example, if you're cooking 1 cup of uncooked barley, use a 2-quart pot.
- Add water and barley to the pot: Measure out three parts water for every one part barley. For example, if you're using 1 cup of barley, add 3 cups of water.
- Bring to a boil: Place the pot on the stove and turn the heat to high. Let the water come to a full, rolling boil.
- Reduce heat and simmer: Once the water is boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and let the barley simmer gently.
- Cook time: For pot barley, the cook time will vary depending on your desired doneness. For a chewier texture, simmer for about 45-50 minutes. If you prefer a softer, more tender barley, simmer for about 60 minutes. Stir the barley occasionally while it's simmering to prevent it from sticking to the bottom of the pot.
- Drain and rinse: When the barley is done to your liking, drain off any excess water and rinse the barley under running water. This will stop the cooking process and help to remove some of the
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Bring to a boil, then simmer
To cook pot barley, you'll want to use a ratio of around 3 parts water to 1 part barley. If you didn't soak the barley in advance, you may need to add more water—about 4 1/2 cups (1,100 mL) of water per 1 cup of barley. For added flavour, cook the barley in stock or broth, or use it in a soup or stew.
Once you've added your barley to a pot of water, bring it to a boil over high heat. Keep a close eye on the pot, as barley tends to foam a lot initially and can cause the pot to boil over. When the barley reaches a boil, lower the heat to a low simmer, cover the pot, and continue cooking until the barley is done. The time this will take depends on the type of barley you're using. For pearl barley, start checking after 25 minutes; for hulled barley, start checking after 40 minutes. The barley is done when it has tripled in volume and is soft yet chewy.
If the pan becomes dry before the barley is finished cooking, add more water—about 1/4 to 1/2 cup (59 to 118 mL)—and continue cooking until the barley reaches your desired consistency. Check the barley every 5 minutes to prevent overcooking and add more water as needed.
When the barley is done, it will have absorbed most of the water. If there is still a little water left in the pot, simply leave the barley to sit, covered, for about 10 minutes until it has all been absorbed. If there is a lot of water left, drain the barley in a strainer over the sink.
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Drain excess water
Once the barley is cooked, you can drain any remaining water from the pot. First, put on an oven mitt to protect your hands, then take the pot to the sink. The easiest way to drain excess water is by pouring the pot's contents into a strainer. You can also try tipping the pot to let out the excess water. Alternatively, you can use a slotted spoon to move the barley out of the pot. If there is only a little water left in the pot, you can leave the barley to sit for 10 minutes, covered, until it has all been absorbed.
If you want to avoid excess water altogether, you can adjust the amount of water you use at the beginning of the cooking process. The ratio should be around 3 parts water to 1 part barley. If you didn't soak the barley in advance, you may need to add more water. For every 1 cup of barley, add about 4.5 cups of water. If the barley has absorbed all the water but is not yet cooked to your liking, you can add another 1/4 to 1/2 cup of water and continue cooking until it reaches the desired consistency. Check the barley every 5 minutes or so to prevent overcooking and add more water as needed.
Once the barley is cooked and any excess water has been drained, you can fluff it with a fork before serving to prevent the grains from becoming sticky. Place the barley in a bowl and mix it with a fork or another utensil to plump it up.
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Soaking reduces cooking time
Soaking pot barley before cooking can help reduce the overall cooking time. This is because the grains absorb water during the soaking process, starting the hydration process and softening their outer shell. So, when you come to boil them, they will take less time to reach the desired tenderness. Cover the grains with plenty of cool water and leave them to soak for at least 8 hours, or even overnight. This will reduce the cooking time by about a third, so it's a great option if you're in a hurry or want to save on energy costs.
The amount of time you soak the barley will depend on how much of a time-saving benefit you want. Even a quick soak of an hour or so will reduce cooking time, but the longer you leave it, the softer the outer shell becomes and the quicker it will cook. If you're organized enough to remember, an overnight soak is ideal and will cut cooking time significantly. However, don't worry if you forget to soak them; it will just take a little longer to cook, but they will still turn out perfectly edible and tasty.
The ratio of water to barley is important to get right when soaking. A good rule of thumb is to use three parts water to one part barley. This ensures the grains are fully submerged and have plenty of water to absorb. For example, if you're planning to cook 1 cup of barley, you'd use 3 cups of water for soaking. You don't need to be too precise, and you can always add a little more water to be sure it's covered. Drain and rinse the grains after soaking, and they're ready for cooking.
Remember that the cooking time will still vary depending on how you like your barley and for what purpose you're using it. Even after soaking, barley can take anywhere from 20 minutes to an hour to cook, depending on the desired texture and consistency. For a chewier texture, suitable for salads or side dishes, aim for a shorter cooking time. If you're using it for a soup or a heartier dish, you might prefer a softer, more tender barley, which will take longer to cook.
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Store in an airtight container
To store leftover barley, use a sealed, airtight container and place it in the fridge. It should last up to 5 days if stored this way. Make sure to refrigerate it within 2 hours of cooking to avoid harmful bacterial growth. You can also freeze the barley in a sealed bag or container; it will last up to a month when frozen.
When you're ready to eat your stored barley, simply take it out of the fridge or freezer and reheat it. You can add a little water if the barley is dry. Reheat it in the microwave or on the stovetop until it's hot throughout.
If you're defrosting frozen barley, you can do so by transferring it from the freezer to the fridge the night before you plan to eat it. This will allow the barley to thaw slowly and safely. Then, reheat it gently and add a little water if needed to restore moisture.
It's important to note that leftover barley should be discarded if it becomes too mushy or begins to rot or smell rancid. Always check the texture and smell before consuming stored barley to ensure it is still safe to eat.
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Frequently asked questions
The best way to cook pot barley is on the stove. Bring the water and barley to a boil over high heat, lower the heat to a low simmer, cover, and continue to cook until the barley is done.
The ideal ratio of water to barley is around 3 parts water to 1 part barley. If you didn't soak the barley in advance, you may need to add more water—about 4 1/2 cups (1,100 mL) of water per 1 cup of barley.
For pearl barley, start checking if it's done at 25 minutes. For hulled barley, start checking at 40 minutes. The barley is done when it has tripled in volume and is soft yet chewy.
