Cooked Hulled Barley
Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.
- Total Time:
- Yield: Makes about 6 cups
Source: Martha Stewart Living, November 2015
- 2 cups hulled barley, such as Hayden Flour Mills
- Coarse salt
In a medium bowl, soak barley overnight in 8 cups cold water. Transfer with liquid to a medium saucepan and bring to a boil. Add 1 teaspoon salt, reduce to a simmer, and cook, partially covered, until barley is tender, 1 hour to 1 hour, 30 minutes. Drain, discarding liquid. Barley can be allowed to cool completely and refrigerated, covered, up to 1 week.