Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.

Martha Stewart Living, November 2015

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Recipe Summary

prep:
5 mins
total:
1 hr 30 mins
Yield:
Makes about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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