Nutty, chewy pot barley is perfect for a savory beef stew or a filling vegetable soup. Pot barley is barley that only has the outer husk removed, so it retains the germ and the endosperm -- two parts that are traditionally removed in other types of barley. As a result, pot barley contains more fiber and is more nutritious than other, more processed, types of barley such as pearl barley. The barley that you find in your local grocery store is probably pearl barley, so you may need to visit the local health food store to buy pot barley.
Step 1
Soak the pot barley in a bowl full of water overnight. The soaking softens the grain and helps the barley to cook more quickly.
Step 2
Pour 3 cups of water in the pot. Bring the water to a boil over high heat.
Step 3
Add the barley and turn the heat to medium. Simmer the barley, covered, for 45 minutes.
Step 4
Check the barley to make sure that it has cooked all the way through. Use a spoon to remove a few grains of barley. Let them cool and taste them. If they are soft enough to chew easily, they are done.
Step 5
Drain the barley into a mesh sieve with holes small enough to retain the barley grains.
Tips and Warnings
- Add the cooked grains to soup that is ready to eat, or serve them alone as a side dish.
Things You'll Need
- 1 cup pot barley
- 3 cups water
- Large pot
References
- "The Illustrated Cook's Book of Ingredients"; DK Publishing; 2010
- "Homegrown Whole Grains: Grow, Harvest, and Cook Your Own Wheat, Barley, Oats ..."; Sara Pitzer; 2009
- "The Observer": Soup with Pot and Pearl Barley; Nigel Slater; March 2006
- "How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food"; Mark Bittman; 2007
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