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.

  • Prep:
  • Total Time:
  • Yield: Makes about 6 cups

Source: Martha Stewart Living, November 2015


  • 2 cups hulled barley, such as Hayden Flour Mills
  • Coarse salt


  1. 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.


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