Barley Recipes

What Is Barley?

Barley is an ancient cereal grain known for its slightly nutty flavor and chewy texture. It can be cooked and served similarly to rice, added to soups and stews, or used as the base for grain bowls and salads.

Barley absorbs the flavors of broth, herbs, vegetables, and seasonings as it cooks. This makes it especially useful in hearty recipes with mushrooms, carrots, onions, beans, beef, or chicken.

Hulled Barley vs. Pearl Barley

Hulled barley has had only the tough outer hull removed, leaving more of the bran layer intact. It has a firm, chewy texture and generally requires a longer cooking time.

Pearl barley has been polished to remove some or all of the bran. It cooks faster and becomes softer, making it a popular choice for soups, stews, and easy side dishes.

The two varieties can sometimes be substituted for one another, but the cooking time and amount of liquid may need to be adjusted.

How to Cook Barley

Rinse the barley under cool water before cooking. Combine it with water or broth in a saucepan, bring the liquid to a boil, and then reduce the heat to a gentle simmer.

Cook until the grains are tender but still slightly chewy. Pearl barley typically cooks faster than hulled barley, so check the package directions for the correct liquid ratio and cooking time.

Drain any excess liquid if necessary. Allow the cooked barley to rest briefly before fluffing it with a fork.

How to Use Barley in Recipes

Add barley to vegetable, chicken, mushroom, or beef soups for a thicker texture and more satisfying meal. Cooked barley can also be used in grain bowls, warm salads, casseroles, stuffed vegetables, and simple side dishes.

For additional flavor, cook barley in vegetable, chicken, or beef broth instead of water. Combine it with roasted vegetables, fresh herbs, beans, cheese, or a flavorful dressing.

What Flavors Go Well With Barley?

Barley pairs well with mushrooms, onions, garlic, carrots, celery, tomatoes, cabbage, beans, lentils, chicken, beef, parsley, thyme, and rosemary.

Its mild flavor also works with creamy sauces, cheese, roasted vegetables, and savory broths. Lemon juice or vinegar can be added after cooking to give barley salads a brighter flavor.

Tips for Cooking With Barley

• Rinse barley under cool water before cooking.
• Use broth instead of water to create a more flavorful dish.
• Check the package directions because cooking times vary by type.
• Add extra liquid when using barley in soups because it absorbs broth as it cooks.
• Cook barley until tender while preserving its pleasantly chewy texture.
• Prepare a larger batch for salads, grain bowls, and meal-prep dishes.

Easy Barley Recipe Ideas

• Soup: Add barley to vegetable, mushroom, chicken, or beef soup.
• Grain bowl: Combine it with roasted vegetables, beans, and dressing.
• Salad: Toss cooled barley with vegetables, herbs, cheese, and vinaigrette.
• Side dish: Cook barley in broth and season it with garlic and herbs.
• Casserole: Bake cooked barley with vegetables, protein, sauce, and cheese.

How to Store Barley

Store uncooked barley in an airtight container in a cool, dry place away from moisture and direct sunlight. Follow the package date and check the grain for any unusual odor before cooking.

Allow cooked barley to cool before transferring it to a covered container in the refrigerator. For longer storage, divide it into portions and place them in freezer-safe containers.

Frequently Asked Questions

Does barley need to be soaked before cooking?

Barley does not usually need to be soaked, although soaking hulled barley can reduce its cooking time. Pearl barley can generally be rinsed and cooked without soaking.

Can barley replace rice in recipes?

Yes. Barley can replace rice in many soups, grain bowls, salads, and side dishes. It has a firmer, chewier texture and may require a longer cooking time.

Is barley gluten-free?

No. Barley naturally contains gluten and is unsuitable for a gluten-free diet. Choose a certified gluten-free grain such as rice or quinoa when preparing gluten-free recipes.