How to cook hulled barley?

Hulled barley is ready in 50 to 65 minutes.

Ingredients

• 1 cup of dry hulled barley (makes about 3 cups of cooked barley, ratio 1:3)
• 3 cups of water (ratio 1:3, so 1 cup of barley for 3 cups of water)
• ½ teaspoon of salt

Preparation

Rinse the barley under clear running water.

In a saucepan over high heat, put the barley, water and salt. Bring to a boil, turn down the heat to medium-low, and simmer covered until cooked (add more water during cooking if needed), between 45 to 60 minutes – taste the barley: it will be ready when it will be soft, but at the same time chewy.

Drain the water if needed, and fluff the barley with a fork to separate the grains.

When cooled, store in a food container in the fridge for up to 1 week.

 

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Different from pearl barley, hulled barley is a whole grain. It has only minimally been processed to remove the tough inedible outer hull, while the pearl barley’s hull has been removed and the grain polished to various degrees, removing some of the nutrients.

Recipes with hulled barley

• Barley and spicy carrot salad