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How to Cook Barley

Unlock the versatility of barley by learning how to cook it to achieve the ideal texture and flavour. You can then add this nutritious grain to soups, salads and more.

What is barley?

It’s an ancient cereal grain that was first cultivated 10,000 years ago in what is modern-day Turkey, Iraq and Syria. It’s grown and harvested for its edible seeds, used in soups, stews and breads, as well as malted for brewing. It’s nutritious and high in fibre, and has a nutty flavour.

Different types of barley

There are various kinds of barley available on the market:

  • Barley flakes: which are similar to rolled oats and used in porridge. 
  • Grits: cracked barley grains used in soups. 
  • Malt barley: which is a key ingredient in beer and whisky.
  • Flour: that’s finely ground and used in breads. 
  • Sprouted barley:  which is sprouted and used in its whole grain form.

For simplicity’s sake, we will focus on the two more commonly used barley grains:

  • Pot (or hulled): A whole-grain barley with the outer hull removed but the bran layer partially intact. It’s minimally processed, rich in nutrients and chewy in texture. 
  • Pearl: Due to additional processing–both the outer hull and bran layer are polished off–it’s low in fibre and nutrients and has a soft texture.

How to cook barley - stovetop method

Pot (or hulled) barley

  1.  Bring a large pot of salted water to a boil.
  2.  Add 1 cup of barley. Simmer, uncovered, for 1 hour over medium heat, or until the barley is tender.
  3.  Drain and rinse under cold running water if needed.

Pearl barley

  1.  Bring a large pot of salted water to a boil.
  2.  Add 1 cup of barley. Simmer, uncovered, for 35 minutes over medium heat, or until the barley is tender.
  3.  Drain and rinse under cold running water if needed.

Pearl barley, pilaf-style

  1.  In a saucepan, soften 4 shallots in butter.
  2.  Add 1 cup of barley and stir until the butter takes on a golden brown colour.
  3.  Add 3 tbsp of white wine and reduce until almost dry. Add 2.5 cups of broth and season with salt.
  4.  Bring to a boil, cover and cook on low for about 30 minutes, or until all the liquid has been absorbed.

Want a few ideas to cook with barley? Check out these recipes: