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.

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