Techniques for Preparing Pearl Barley

The chewy, nutty, and generally delicious pantry staple of pearl barley can be prepared in a variety of ways, including on the stovetop, in an Instant Pot, or in a slow cooker, and then enjoyed as a filling side dish or in stews, soups, risottos, and salads.

As we prepare to cook with barley, it's helpful to keep in mind a few key points. One crucial distinction is that barley can be purchased in either hulled or pearl form.

The bran and endosperm of hulled barley, also known as pot barley, have been exposed after the inedible outer husk has been removed. Hulled barley, being a whole grain with all its layers intact, is the nuttier, chewier, and more nutrient-dense option. It turns out a darker golden color and takes nearly twice as long to cook as pearl barley.

Pearl barley has been refined to get rid of the outer husk and the highly nutritious bran layer (and sometimes the endosperm layer as well). In comparison to whole grains, it lacks nutritional value. It's less dark, less chewy, and quicker to cook.

The most common kind of barley found in supermarkets is pearl barley. If you're not sure what kind of barley you're buying at the store, look for the words "hulled" or "pearled" on the label.

Pearl barley can be prepared in a number of different ways. Whether it's hulled barley or pearled rice, I've found that the two easiest methods of preparation are to cook them on the stovetop (similar to how one would prepare rice) or in an Instant Pot.

Stovetop

1. In a pot, bring three cups of water and one cup of pearl barley that has been rinsed and drained to a boil. Salting the water helps bring out the grain's flavor.  
2. Once the barley and water have come to a boil, lower the heat to a simmer. Don't forget to cover the pan!
3. Barley only needs to be cooked for about 20 minutes, during which time it only needs to be stirred occasionally. Barley, like any other grain, can be cooked until it reaches the desired consistency, but typically it is ready when it has nearly tripled in size and is soft.  
4. Barley is done cooking when it has reached the consistency you prefer. After re-covering the pot for 5-10 minutes, take it off the heat and use a fork to loosen the cooked barley.

The Pressure Cooker

1. Put one cup of pearl barley in the Instant Pot and fill it with three cups of water. To taste, sprinkle some salt on top (optional). Please seal the air duct.
2. High pressure, manual cooking for 20 minutes Quick-release
3. Remove the lid and carefully pour the remaining cooking water into the sink. Put the lid back on and let the barley steam for ten minutes.
4. Take the cover off once more and fluff with a fork.

Crock pot/slow cooker

1. A cup of pearl barley that has been rinsed and drained should be added to a slow cooker with a pinch of salt. The barley should be completely submerged in the water, so add enough to achieve this (about 3–4 cups).
2. Maintain a low simmer for 6 to 8 hours.
3. Once the barley is cooked to your liking, remove it from the heat, drain the excess liquid, and cover it. Barley needs to sit for about 10 minutes before you can serve it after fluffing it with a fork.

FAQ

Can you cook pearl barley?

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Chef: It's Jessica Randhawa.

The chewy, nutty, and generally delicious pantry staple of pearl barley can be prepared in a variety of ways, including the stovetop, the Instant Pot, and the slow cooker. It makes a hearty side dish or addition to stews, soups, and salads.

For Immediate Printing and Future Pinning: The Rating of a Recipe In the future, I can always refer back to this recipe.

• Pearl barley, water, and salt should be combined in a pot and brought to a boil over high heat. Slowly bring to a boil
• Cover and simmer for about 20 minutes on low heat. After about 15 minutes, taste some barley to see if it's cooked to your liking.
• When cooked to perfection, take it off the heat and discard the remaining liquid.
• After 5-10 minutes with the lid on, take it off and use a fork to fluff the barley to make it less dense.

• Pearl barley, water, and salt should be combined in an electric pressure cooker or Instant Pot. Put the lid on and set the knob to the locking position.
• High pressure, manual cooking for 20 minutes
• Following the end of the cooking time, a quick release should be performed in accordance with the appliance's manual.
• Take off the lid and pour off the excess liquid before serving. Put the lid back on and let the barley sit for 5 to 10 minutes.
• Toss with a fork once more after the lid has been removed.

• Pearl barley, water, and salt should be placed in a slow cooker. You may need more than 3 cups of water to cover the barley, so add it gradually.
• Simmer for 6 to 8 hours.
• When the barley is done to your satisfaction, remove it from the heat and pour off the cooking liquid. Stir with a spoon and fluff with a fork before serving.

• When cooked, pearl barley releases a large quantity of starch into the liquid it was prepared in. Save the leftover cooking liquid for use in broth-based dishes. However, if you want to prevent cooked or uncooked pearled barley from thickening soups or sauces, you can do so by cooking the barley in a separate pot and rinsing it with warm water before adding it.

Calories: 235 kcal | Carbohydrates: 52 g | Protein: 7 g | Fat: 1 g | Solid Fats: 1 g | Fatty Acids, Polyunsaturated: 1 g | Fatty Acids with a Single Double Bond: 1 g | Sodium: 405 mg | Potassium: 187 mg | Fiber: 10 g | Sugar: 1 g | Vitamin A: 15 IU | Calcium: 27 mg | Iron: 2 mg

(The nutritional information provided is an approximation and will change depending on the preparation and brand of ingredients you use. )

Defining Jessica

Chef, photographer, and creator of all recipes at The Forked Spoon, Jessica Randhawa While backpacking through Asia and Europe, Jessica discovered her love for the kitchen and her appetite for new experiences. Her dishes have been showcased on numerous websites including Yahoo, MSN, USA Today, FeedFeed, and many more. She graduated from the University of California with a Bachelor of Science.

Chef, photographer, and creator of all recipes at The Forked Spoon, Jessica Randhawa While backpacking through Asia and Europe, Jessica discovered her love for the kitchen and her appetite for new experiences. Recipes she created have been featured on numerous websites including Yahoo, MSN, USA Today, FeedFeed, and many more. She graduated from UC Berkeley with a degree in chemistry.