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A bowl of hearty, nutty cooked pearl barley topped with herbs and roasted vegetables

How to Cook Barley (Tender, Nutty Pearl & Hulled Barley Guide)

Barley is one of the most comforting ancient whole grains on earth, boasting a nutty flavor, a pleasant pasta-like chew, and exceptional beta-glucan soluble fiber for cholesterol and gut health. Learn the exact liquid ratios and cook times for both pearl and hulled barley on the stovetop.
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Prep Time 2 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings (yields ~3 cups cooked)
Course: Ancient Grain, Healthy Dinner, High-Fiber, Side Dish
Cuisine: American, Healthy, Mediterranean
Calories: 145
Ingredients Method

Ingredients
  

Core Ingredients
  • 1 cup pearl barley (or hulled barley) rinsed in cold water
  • 3 cups water, chicken broth, or vegetable broth exact 1:3 ratio
  • ½ teaspoon fine sea salt enhances natural nutty sweetness
  • 1 tablespoon butter or extra virgin olive oil adds rich mouthfeel

Method
 

Stovetop Simmering Method
  1. Rinse in cold water: Place 1 cup barley in a fine-mesh strainer and rinse under cold water for 30 seconds to remove any loose surface starch.
  2. Bring to a boil: In a medium heavy-bottomed saucepan, combine rinsed barley, 3 cups water (or broth), salt, and butter. Bring to a rolling boil over high heat.
  3. Cover and simmer low: Once boiling, immediately reduce heat to the lowest setting, cover tightly with the lid, and simmer gently: 25 to 30 minutes for Pearl Barley, or 45 to 50 minutes for Hulled Barley.
  4. Check texture: The grains should be tender, plump, and pleasantly chewy (like al dente pasta), with most of the water absorbed.
  5. Drain & steam rest: If any excess water remains at the bottom, drain it off in a colander. Return barley to the warm pot, cover with lid, and let rest off heat for 10 minutes before fluffing with a fork.