Ella Walter
Barley is a versatile whole grain with a chewy texture and nutty flavor. It is a nutritious food, rich in fiber, vitamins, and minerals. The two main types of barley are hulled barley and pearl barley. Hulled barley is considered a whole grain and is more nutrient-dense, but it takes longer to cook. Pearl barley is a more processed grain that cooks faster. To cook barley, use three cups of water for every one cup of dry barley. Bring the barley and water to a boil, then lower the heat to a simmer and cover the pot. For pearl barley, simmer for 25-35 minutes. For hulled barley, simmer for 40 minutes to one hour. The barley is done when it has absorbed almost all the water and is soft but chewy.
| Characteristics | Values |
|---|---|
| Types | Hulled barley, pearl barley, pot barley |
| Cooking time | Pearl barley: 25-35 minutes, Pot barley: 30-50 minutes, Hulled barley: 40 minutes-1 hour |
| Water ratio | 1 cup barley to 3 cups water |
| Soaking | Soaking hulled barley for a few hours before cooking can reduce cooking time |
| Flavour | Barley has a nutty, earthy flavour and a chewy texture |
| Garnish | Chopped parsley |
| Storage | Store in an airtight container in the fridge for 3-5 days or freeze for up to 3 months |
| Reheating | Reheat in a microwave-safe bowl in the microwave or on the stovetop with a few tablespoons of water |
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What You'll Learn
Soaking: Soak pot barley overnight, reducing cooking liquid by 15%
Soaking pot barley before cooking is an optional step, but it can help reduce the cooking time and make the grain easier to digest. To soak pot barley, put 1 cup of the dry grains in a large bowl and add 3 cups of water. Leave the barley to soak for a few hours or overnight.
If you choose to soak your pot barley overnight, it's important to note that the grains will absorb some of the water, so you will need to reduce the amount of cooking liquid used. As a guide, reduce the cooking liquid by about 15%. For example, if the instructions call for 3 cups of water, use 2.5 cups instead.
Additionally, the cooking time will also be reduced when using soaked barley. Decrease the cooking time by around 10 minutes. For reference, pot barley typically cooks for around 50 minutes without pre-soaking.
After soaking, drain the water and rinse the barley before cooking. Then, follow the standard cooking procedure for pot barley. In a saucepan, bring water or broth to a boil. For every 1 cup of barley, use 3 cups of water or broth. Add the barley, season with a pinch of salt, and reduce the heat to medium-low. Cover and simmer until most or all of the liquid is absorbed, and the barley is tender with a slightly chewy texture.
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Stovetop: Simmer with water on the stove for 30-45 minutes
Cooking dried pot barley on a stovetop is a simple process. It is a tasty whole grain that can be used in a variety of ways. Here is a step-by-step guide to cooking dried pot barley on a stovetop:
Firstly, rinse the dry barley grains under cold water to remove any dirt and excess starch. Place the barley in a bowl and add enough water to cover it by 1 to 2 inches. Rub the grains with your fingers, then drain the water and repeat a few times. Transfer the barley to a mesh strainer and rinse under running water. This step is optional but recommended, especially if you purchased the barley in bulk.
Next, add water and barley to a pot on the stove. The general ratio is 1 cup of barley to 3 cups of water. However, the amount of water needed may vary depending on the age and variety of the grain, so adjustments may be necessary during cooking. Bring the water and barley to a boil over high heat. Keep an eye on the pot as barley tends to foam at first and can cause the pot to boil over.
Once the barley has reached a boil, lower the heat to a low simmer. Cover the pot and continue to cook for 30-45 minutes. Check the barley occasionally to ensure it reaches your desired consistency. Pot barley may take up to an hour to cook, depending on the variety. The barley is done when it has expanded in size and is soft yet chewy. If the barley is not yet soft, add a little more water and continue to simmer until it is absorbed.
When the barley has finished cooking, there may still be a small amount of water left in the pot. If there is only a little water left, leave the barley to sit for 5 to 10 minutes, covered, until it is fully absorbed. If there is a lot of water left, drain the barley in a strainer over the sink. Fluff the barley with a fork before serving.
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Instant Pot: Cook on high pressure for 25 minutes
Cooking dried pot barley in an Instant Pot is a quick and easy way to prepare this healthy grain. It is also the fastest way to cook barley, taking only 20-25 minutes, compared to up to an hour on a stovetop.
To cook dried pot barley in an Instant Pot on high pressure for 25 minutes, start by rinsing the barley under running water. This step is optional but recommended, as it will remove any powdery starch coating the barley and result in a less starchy texture.
Next, add the barley, water, and any desired seasonings to the Instant Pot. The general ratio is 1 cup of barley to 2 cups of water, but for hulled barley, you may need to increase the water to 2.5 cups. You can also substitute vegetable, beef, or chicken broth for water to add more flavor.
Once you have added the ingredients to the Instant Pot, stir well and close the lid. Set the steam release valve to "Sealing" and select the "Pressure Cook" button. Set the timer for 25 minutes, which is the recommended time for cooking hulled barley. If you are cooking pearl barley, reduce the cooking time to 20 minutes.
After the cooking time is complete, allow the Instant Pot to naturally release pressure for about 15 minutes, or until the floating pin comes down on its own. If there is still pressure in the pot after 15 minutes, manually release any remaining steam by carefully switching the steam release valve to "Venting."
Once all the steam has escaped and the float valve has gone down, carefully open the Instant Pot. Stir the barley and remove any bay leaves or other large seasonings that were added. For best results, drain off any remaining liquid. Return the barley to the Instant Pot and let it cool slightly before serving or storing.
Cooked barley can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 3 months. It can be added to soups, stews, salads, or enjoyed as a side dish.
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Rice cooker: Use the brown rice setting
Cooking dried pot barley in a rice cooker is an easy and convenient way to prepare this healthy grain. Here is a step-by-step guide for using the brown rice setting on your rice cooker to achieve perfectly cooked barley:
Step 1: Prepare the Barley
Before cooking, it is recommended to rinse the barley thoroughly to remove any debris and excess starch. Although not necessary, soaking the barley for a few hours or even overnight can help speed up the cooking time and ensure more even cooking.
Step 2: Combine Barley and Liquid
The general ratio for cooking barley in a rice cooker is 1 cup of barley to 2 cups of liquid. This liquid can be water, broth, or stock. If using hulled barley, you may need to add slightly more liquid, around 3 cups for every cup of barley. You can also add a pinch of salt to taste.
Step 3: Use the Brown Rice Setting
Place the lid on your rice cooker and select the "brown rice" setting if your machine has this option. If your rice cooker only has an on/off function, simply start the cooking process. The benefit of using the brown rice setting is that it is designed for grains that take longer to cook, ensuring your barley is cooked through.
Step 4: Check for Doneness
Rice cookers with a brown rice setting will automatically switch to "Warm" mode once the cooking cycle is complete. If your rice cooker does not have this feature, keep an eye on the timer and check the barley after around 50 minutes. The barley should be tender but not mushy.
Step 5: Fluff and Serve
Once the barley is cooked to your desired consistency, remove the lid and use a fork to fluff it up before serving. You can also let the barley sit in the rice cooker for 10-15 minutes to absorb any remaining liquid before serving.
Using a rice cooker with a brown rice setting is an excellent way to prepare dried pot barley, as it simplifies the process and makes it almost impossible to overcook or burn your grain.
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Pilaf method: Toast barley in oil with aromatics, then simmer in water
Cooking dried pot barley is an easy task and can be done in a variety of ways. One of the most popular methods is the pilaf method, which involves toasting the barley in oil with aromatics and then simmering it in water or stock. Here is a step-by-step guide on how to cook dried pot barley using the pilaf method:
Step 1: Prepare the barley
Before cooking, it is recommended to rinse the barley to remove any dirt and excess starch. Place the barley in a bowl and cover it with water by 1 to 2 inches. Rub the grains with your fingers, drain the water, and repeat this process a few times. Finally, transfer the barley to a mesh strainer and rinse it under running water.
Step 2: Toast the barley
In a saucepan, heat some olive oil over medium heat. Add the rinsed barley to the saucepan and toast it lightly in the oil. You can also add aromatics such as vegetables, herbs, and spices to enhance the flavour. For a fragrant pilaf, consider using ingredients like carrots, celery, green peas, onions, garlic, ginger, bay leaves, cumin, rosemary, or thyme.
Step 3: Simmer in water or stock
Once the barley is toasted, add water or stock to the saucepan. The general ratio is 1 cup of barley to 3 cups of water or stock. Bring the mixture to a boil over high heat. Keep a close eye on the pot as barley tends to foam a lot initially and can cause boiling over.
Step 4: Simmer and cook
After reaching a boil, lower the heat to a low simmer. Cover the saucepan and continue cooking until the barley is done. Pot barley typically takes around 50 minutes to cook, but it is recommended to start checking for doneness after about 25 minutes or 30 minutes. The barley is ready when it has expanded in size, absorbed most of the liquid, and has a soft yet chewy texture.
Step 5: Fluff and serve
Once the barley is cooked to your desired texture, fluff it with a fork before serving. You can also garnish it with chopped parsley. If there is excess liquid, simply drain the barley in a strainer before serving.
Cooked barley can be stored in an airtight container in the fridge for 3 to 5 days or frozen for later use. It is a versatile grain that can be added to soups, salads, or served as a side dish.
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Frequently asked questions
The recommended ratio is 1 cup of barley to 3 cups of water.
Dried pot barley takes between 30 to 60 minutes to cook. Start checking if the barley is done at the 30-minute mark.
Soaking dried pot barley before cooking is optional. However, it can help with digestion and reduce cooking time.
The barley is done when it has expanded in size, and is soft but still chewy. It should also have absorbed almost all of the water.
Cooked barley should be stored in an airtight container in the fridge for up to 4 days or frozen for up to 1 month. To reheat, simply add to a saucepan with a small amount of water and warm over medium-high heat. Alternatively, you can reheat in the microwave.
