How Long to Cook Barley

Preparation

How to Prepare Barley Before Cooking

Rinse barley several times in a colander under cold water until the water runs fairly clear. This removes surface starch, dust, and any small debris.

Pearl barley has had its outer husk and bran layer removed, so it cooks relatively quickly. Pot barley (whole barley) retains more of the bran and takes longer to soften. Broken barley is pearl barley that has been cracked, and it cooks faster than whole pearl barley.

No soaking is required for pearl barley. For whole barley, soaking overnight in cold water cuts cooking time by about 10 to 15 minutes and improves the texture.

Method

How to Cook Barley Step by Step

1. Rinse the barley several times in a colander under cold water.
2. Bring salted water to a full boil: 2.5 cups per 1 cup pearl barley, or 3 cups per 1 cup whole barley.
3. Add the barley and stir once until the water returns to a boil.
4. Reduce heat to low, cover with the lid slightly ajar, and cook without stirring.
5. Add 1 tablespoon of oil per 100 g of barley to the cooking water to help keep grains separate.
6. Cook until all the water is absorbed: 15 to 20 minutes for small pearl, 20 to 30 minutes for medium/large pearl, 30 to 45 minutes for whole barley.
7. Remove from heat, add butter, cover tightly, and let rest for 15 to 30 minutes before serving.

Cooking chart

Barley Cooking Time Chart

Technique

Why You Should Not Stir Barley While It Cooks

Stirring barley during cooking breaks the grains and releases surface starch, making the result sticky and pasty instead of loose and fluffy. Add the barley to boiling water, give it one stir to separate the grains, then leave it alone.

Cook on the lowest heat that keeps a gentle simmer. High heat causes uneven cooking, scorching on the bottom, and water evaporating too fast before the grains are tender.

Water ratio

Getting the Water Ratio Right

Using too much water leaves you with wet, waterlogged grains. Too little and the barley burns before it is cooked through. The absorption method (all water absorbed by the end) gives a clean, separate result without draining.

If you do end up with a small amount of excess water at the end, drain it off and then let the barley rest covered to finish steaming. Do not leave it sitting in water, as it will keep absorbing and turn mushy.

Texture

How to Know When Barley Is Done

All the water should be absorbed and the grains should be plump and tender with a slight chew. Bite into a grain: it should be cooked through with no hard centre, but not soft or mushy.

Barley that is slightly undercooked can be rescued by adding a small splash of water, covering, and cooking for 5 more minutes on low heat.

Flavor

Best Seasonings for Barley

Barley has a mild, slightly nutty flavor that takes on seasonings well. For a simple side dish, finish with butter, salt, and black pepper. A drizzle of good olive oil also works well.

Barley pairs naturally with earthy flavors: mushrooms, thyme, bay leaf, and parsley. It absorbs stock beautifully, so cooking it in vegetable or chicken broth instead of plain water adds depth.

For sweet preparations, barley can be cooked in milk with a touch of honey and cinnamon.

Avoid this

Common Mistakes

• Skipping the rinse — surface starch makes cooked grains gummy.
• Using too much water, which leads to waterlogged, soggy barley.
• Stirring during cooking, which releases starch and makes the grains sticky.
• Cooking on too high a heat, which burns the bottom before the grains are done.
• Skipping the resting step — the 15 to 30 minutes of covered rest finishes the cooking gently and fluffs the grains.
• Using whole barley without adjusting the water ratio and time.

Serving

What to Serve With Barley

Barley is one of the most versatile grains. It works equally well as a side dish, in soups, in stuffings, and as a base for grain bowls.

Serve it alongside braised meats, mushroom ragù, roasted vegetables, or use it in stuffed cabbage rolls and meatballs. It is also excellent stirred into soups like a hearty barley and vegetable soup, where it thickens the broth as it cooks.

For a lighter option, use cooled barley as a base for grain salads with roasted vegetables, fresh herbs, and a lemon vinaigrette.

Recipe ideas

Barley Recipes You May Like

These ideas work well with cooked barley.

• Barley with mushroom sauceClassic combination with a rich, earthy sauce.
• Barley soupAdd raw barley directly to broth and simmer until tender.
• Stuffed cabbage with barleyMix cooked barley with minced meat for the filling.
• Barley risotto (orzotto)Use pearl barley like Arborio rice for a hearty variation.
• Barley grain saladCool and toss with roasted vegetables, herbs, and vinaigrette.
• Sweet barley porridgeCook in milk with honey, cinnamon, and dried fruits.

Leftovers

How to Store Cooked Barley

Store cooked barley in a sealed container in the refrigerator for up to 5 days. It firms up as it cools, which makes it ideal for salads and grain bowls the next day.

To reheat, add a splash of water or stock and warm gently over low heat, covered, or in the microwave with a damp paper towel over the container.

Cooked barley freezes well. Portion it into bags or containers and freeze for up to 3 months. Thaw in the refrigerator overnight or reheat directly from frozen with a little liquid.

Tools

Useful Tools for Cooking Barley

• Medium saucepan with lidUse a pot large enough so the barley has room to expand as it absorbs water.
• Colander or fine sieveFor rinsing the barley before cooking.
• Kitchen timerStart checking near the low end of the time range.
• ForkFluff the barley gently after the resting period.

Keep cooking

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