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Barley

  • 400 g Water
  • 100 g Dry Pearled Barley
  • 1/4 t Medium-Grain Salt
  • 1 t Butter

Yields 300 g cooked barley.

Pearled barley can almost always be substituted for rice.1

Pearled barley has been hulled, steamed, and polished with the bran removed.1

  1. Rinse barley several times until water runs mostly clear.
  2. Cook. Add all ingredients to saucepan. Bring to boil, cover, reduce to low heat, and simmer 20 minutes until chewy. Remove from heat and drain any excess water.
  3. Fluff barley with a fork.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Cooking Grains, the Easy Way." 451, 477-9. ↩↩