Cooked Hulled Barley Food

COOKED HULLED BARLEY

Cooked Hulled Barley image

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

Ingredients

2 cups hulled barley, such as Hayden Flour Mills
Coarse salt

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.

INSTANT POT BARLEY

Instant Pot Barley image

Cooking barley in an instant pot/pressure cooker (pearled or hulled) is the fastest way to cook this heart-healthy grain in only 20 minutes!

Provided by Elizabeth Lindemann

Categories Side

Time 25m

Number Of Ingredients 4

Ingredients

1 cup pearl barley ((see notes for hulled))
2 cups water
1/4 teaspoon kosher salt ((optional))
1 tablespoon extra-virgin olive oil ((optional))

Steps:

Add the barley (1 cup), water (2 cups), salt (1/4 teaspoon), and olive oil (1 tablespoon) to your pressure cooker. Stir together.
Make sure the vent is set to "sealed." Cover the pressure cooker and set the pressure to manual, high, for 20 minutes.
When the time is up, quick release the pressure by using a wooden spoon (or something similar) to change the vent from "sealed" to "venting."
Once the float valve has depressed and it's safe to open, open the pressure cooker and fluff barley with a fork.

Nutrition Facts : Calories 88 kcal, Carbohydrate 19 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

HOW TO COOK BARLEY

How to Cook Barley image

Learning how to cook barley is a simple way to add some diversity to the grains you eat. Try the stove top method, the oven baked method, or the Instant Pot method of cooking!

Provided by Sophie MacKenzie

Categories Kitchen Staples

Time 1h5m

Number Of Ingredients 12

Ingredients

1 cup pearl barley
2½ cups water
½ tsp. salt
1-1½ tbsp. vegan butter (optional)
1 cup pearl or hulled barley
3 cups water
½ tsp. salt
1-1½ tbsp. vegan butter (optional)
1 cup pearl barley
2 cups boiling water
½ tsp. salt
1-1½ tbsp. vegan butter (optional)

Steps:

Add the water, salt, and barley together in a medium pot.
Turn the mixture to high and bring it to a boil. Once it is boiling, cover the pot and turn the heat down to a low simmer.
Pearl barley will be ready and tender around 40-45 minutes simmering, while hulled barley will be ready at 50-60 minutes.
If there is any water left in the pot, drain it then fluffy the barley with a fork and serve.
Heat the oven to 375°F (190°C).
Place the barley in a dutch oven along with the water, salt, and spices or butter (if using). Stir to combine the mixture.
Cover the pot with aluminum foil to seal it well and then top with the lid. Bake it for around 1 hour.
After 1 hour, remove the lid and foil. Fluff the barley with a fork, then serve it.
Add the barley, water, salt, and butter to your Instant Pot.
Pressure cook it on high for 20 minutes. After the 20 minutes is up, do a quick release of the pressure.
Once the pressure has been released, lift the lid and a fluff the barely with a fork.

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