How to Cook Barley—3 Easy Ways

Learning how to cook barley is one of the easiest ways to add variation into your grain and cereal consumption.

While barley might seem like the grain of yesteryear, it is truly an old hippie favourite which is overdue for a comeback. Barley is an inexpensive and readily available grain with a nutty flavour and and chewy texture.

While it's not gluten free, barley contains both soluble and insoluble fibre, making it a great grain alternative for those who can eat gluten.

Like lots of grains, you can get barely as a flour and even as rolled flakes (like rolled oats!) but in this post we will talk about the grain in it's more intact form and how to cook it.

Jump to:

• Pearl Barley vs Pot Barley
• Cooking Methods
• How to Serve Barely
• Tips + Notes
• Troubleshooting
• Recipe
• Other Kitchen Staples

Pearl Barley vs Pot Barley

There are two types of barley—pearl and pot. While both are nutritious, pearl barley has been polished, meaning that the bran has been removed. Pot barley, on the other hand, is a whole grain, has had less processing and is higher in fibre.

Pearl barley is more easy to find than pot barely and the type people enjoy most. If you are cooking barley for the first time, I reccomened making pearl barley.

Pearl and pot barley can be cooked in the same methods, although cooking pearl barley will take longer than pot barely. On the stove top pearl barely takes about 40-45 minutes while pot barley will take nearly an hour.

Pearl barley (shown left) is lighter in colour and looks more round in shape. The grains are uniform and smooth.

Pot barley (shown right) is rougher in texture and darker in colour. Because it still has the bran on it, it looks more like a grain or grass.

Where to find pearl and pot barley?

Most grocery stores will sell pearl barley (it will be near the rice and other grains).

If you don't see it near the rice, look for it in the grain aisle or bulk food section of the grocery store.

Pot barley is less common to find, but you will be able to find it at most natrual food stores. If the barely isn't labeled, it's safe to assume that it is pearl barley.

Cooking Methods

There are a few options for how to cook barley—you can do it on the stove top, in the oven, or in an Instant Pot.

If you haven't cooked barley before, I reccomened the stove top as it is most like cooking other grains or rice.

Stove Top

To cook your barely on the stove top, add the water, salt, barley, and butter (if using) together in a medium pot.

Turn the mixture to high and bring to a boil. Once it is boiling, turn the heat down to the lowest heat and cover to pot with a lid.

The pearl barley will be ready and tender after 40-45 minutes of simmering. Pot barley cooked in the same way 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.

You can always check your barley halfway through cooking to make sure there is water left in the pot. If it is very low on water, feel free to add a little more and cover it again with the lid.

Oven Baked

To bake your barley, heat the oven to 375°F (190°C).

Place the pearl or pot barley in a dutch oven along with the water, salt, and butter (if using). Stir it to combine

Cover the pot with aluminum foil to help seal it and then top with the lid. Bake it in the oven for 1 hour.

After 1 hour, remove the lid and foil. Fluff the barley with a fork, then serve it.

Intant Pot Method

To make pearl or pot barley in an Instant Pot, add the barley, water, salt, and butter (if using) to your pot.

Pressure cook 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.

How to Cook Barley as a Pilaf

You can make any of these barley dishes a pilaf by adding garlic, dried herbs, or even dried fruit to your cooking method.

For even more flavour, swap the water, salt, and butter for a stock and cook the barley as normal.

How to Serve Barely

Barley can be served as you would any other grain—just let your imagination go wild:

• try serving barley as the base of your grain bowls.
• use it as the base for a grain salad.
• try as you would a fried rice.
• swap barely in for recipes where you'd typically use quinoa or rice.
• use it as the base for a breakfast bowl. A local cafe serves it with veggies and a miso sauce for breakfast.
• add it to your favourite soups—mushroom and tomato veggie are great with barely!
• you can reheat barley in a microwave or in a small pot with with a splash of eater over medium low heat.

Tips + Notes

• like rice, barley does not need to be soaked before use—you can cook it for dry.
• some people like to rinse their barley prior to cooking to remove any dust. But the quality of barley has gotten so good this is not necessary. If your barley looks extra "dusty" you can rinse the uncooked grain in a mesh strainer until the water runs clear if you like.
• barley is not gluten free, but makes a great alternative to other glutinous grains or starches like pasta.
• look for barley in the grain aisle or bulk section of the grocery store. Most all will carry pearl barley.
• cooked barley will last in the fridge around 4 days, but you can freeze cooked grains to add to soups and stews.
• dried barley can be storied in the pantry along with dried beans and grains.

Troubleshooting

• if you can't find barley at your local grocery store, look for it online. Most large online retailers will have it.
• if you end up cooking too much, try freezing it in small cup sized portions then adding it to soup or stew while cooking.
• if you find your barley sticking to the bottom of the pot or burning, try truing down the element heat. You can also add a little more water as all stoves are different and have different levels of heat.
• if you find your barley needs more water to cook, you can always add a little more. If there is any water left in the pot after cooking, you can drain the drain like rice.

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