Cooked Hulled Barley Recipes
COOKED HULLED BARLEY
Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Yield Makes about 6 cups
Number Of Ingredients 2
Steps:
- In a medium bowl, soak barley overnight in 8 cups cold water. Transfer with liquid to a medium saucepan and bring to a boil. Add 1 teaspoon salt, reduce to a simmer, and cook, partially covered, until barley is tender, 1 hour to 1 hour, 30 minutes. Drain, discarding liquid. Barley can be allowed to cool completely and refrigerated, covered, up to 1 week.
HOW TO COOK BARLEY
When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Bring a pot of water to a boil; season generously with salt. Add barley; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 55 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool. Once cool, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.
BAKED BARLEY
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove the cover, fluff with a fork and serve immediately.
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