What is it?

Barley is probably the oldest grain on the planet. It has a mild sweetness and, when cooked properly, a chewy but tender texture. Barley soup is standard dinner fare, but this grain is also an excellent candidate for a creamy risotto or a simple pilaf. Pearled barley is the most widely available—you’ll find it in the supermarket—and the easiest to cook. It has been abraded many times to remove the tough outer husk, and this lightens it to a buff color. Some varieties are white because all the bran and fiber have been polished off, which means it’s less nutritious. Brownish-gray whole-grain barley (also called hulled barley) is less widely available. You’ll most likely find it in a specialty or natural-foods store.

Kitchen math:

1 cup raw = 3 to 4 cups cooked

How to choose:

Your best bet for finding fresh grains is to buy from a source with high turnover. Also, buy small quantities so the grains don?t hang around too long.

How to prep:

Soaking pearled barley in water for a few hours or overnight will shorten the cooking time but isn’t required. Whole-grain barley, however, does require an overnight soak and may need longer cooking. Use 1 part barley to about 3 parts liquid. Bring the barley to a boil in salted water or broth, reduce to a simmer, and cook until tender but toothy. Cooking time ranges from 30 to 60 minutes. For a creamier consistency, gradually add hot liquid in small increments, risotto-style, adding more as the grain absorbs the liquid and stirring all the while.

How to store:

Stored in airtight containers in a dry, dark, cool place, most grains will keep for up to a year.

Click here to purchase

Recipes

• 
  Recipe

  Cherry-Pistachio Granola

  Crimson dried cherries and bright green pistachios make this granola a particularly festive-looking holiday gift. The recipe doubles easily so there’s plenty to give away. Rolled barley and wheat flakes…

• 
  Recipe

  Israeli Couscous Salad with Corn, Green Beans and Goat Cheese

  The small, chewy pearls of Israeli couscous make a wonderful textural contrast to the crisp-tender vegetables and creamy goat cheese in this pasta salad. It's a terrific side dish for…

• 
  Recipe

  Barley Salad with Peas and Asparagus

  Fresh peas, sugar snaps, and asparagus imbue this simple grain salad with the essence of spring. Pearled barley takes about 30 to 45 minutes to cook; you can also substitute…

• 
  Recipe

  Chicken Soup with Barley, Mushrooms, and Greens

  A little sherry vinegar adds just the right amount of acid to brighten up this earthy soup.

• 
  Recipe

  Root Vegetable & Barley Soup with Bacon

  If you store this for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat…

• 
  Recipe

  Barley Minestrone

  This rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way…

• 
  Recipe

  Lemon Barley “Risotto” with Shrimp, Bacon & Spinach

  Early spring is the perfect time to say goodbye to slow-cooked, rich dishes in favor of lighter, brighter, quicker meals. In this dish, quick-cooking barley makes a tasty "risotto" without…

• 
  Recipe

  Barley Risotto with Mushrooms & Gremolata

  When cooked as a risotto, barley develops a rich and creamy consistency. The parsley, lemon, and garlic garnish is a fresh, simple accent to the risotto’s nutty, robust flavors.

• 
  Recipe

  Barley & Black-Eyed Pea Salad

  I like the flavor and texture of frozen black-eyed peas, but you can also use canned (rinse them well and don’t cook them). Be sure to buy pearled barley, which…

• 
  Recipe

  Wehani Rice & Barley Salad

  If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.