I get a little panicky if I realize I’m low on barley. I can’t ever seem to get enough of its chewy texture or nutty-sweet flavor, and I depend it for rounding out quick weeknight meals. I probably eat more barley these days than rice! It’s definitely a good one to have in the pantry.
Pearl, or pearled, barley has the outer hull and some of the outer bran removed. This gives it a more uniform shape and it’s signature polished, pearly appearance. Pearl barley also cooks fairly quickly, in about thirty minutes, making it an good alternative to rice or pasta on weeknights.
The ratio I use for cooking barley is 2 1/2 cups of broth or water per cup of barley. Bring the broth to a boil, add the barley, turn the heat down, and cover until the barley is tender, about 30 minutes. This makes enough for dinner plus leftovers the next day, or enough for one big grain salad. I also love using broth instead of water for extra flavor and richness.
Keep an eye out for hulled barley. This is barley with only the hull removed so the bran is left intact. It takes longer to cook, but has a higher nutritional value and a nuttier flavor. You can often find it in bulk bins at food co-ops and places like Whole Foods.
Here are some of my favorite barley recipes:
• Roasted Beet Salad with Barley, Feta, and Red Onions
• Summer Barley Salad with Zucchini and Corn
• Mushroom Casserole
• Beef and Barley Stew
What are your favorite ways to eat barley?
Related: Cooking Tip: Fool-Proof Method for Cooking Any Rice or Grain
(Image: Emma Christensen)
10 Low-Budget Pantry Items Everyone Should Have
Summer Recipe: Gluten-Free & Vegan Strawberry Shortcake
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
TW Salt Mill by Wil...
Which Wall Color Gives the Best Sleep?
Marisa and Peter's Playfully Eclectic Home
Thought the title said "Pearl Bailey" at first. Gotta remember to wear my glasses.
I cook pearl barley with my rice in the microwave. It cooks easily enough and cuts down on my rice consumption.
Pearl barley with cucumber, yogurt, dill, and lemon. Great for summer!
Love that barley! I especially like it in soups. Also, you can cook it and eat it with milk and sweet condiments like you'd eat oatmeal or cream of wheat. Yum!
I love pearl barley! For a long time I had only ever eaten it in soups, but I bought some for the purpose of trying it in another context, and one night we winged it and tossed it up with the cauliflower, mushrooms, pancetta and parmesan we had laying around, and it was delicious! we've made the dish again many times since.
http://theweekendgourmande.wordpress.com/2010/01/31/kitchen-firsts-pearl-barley-with-mushrooms-cauliflower-and-pancetta/
and left overs from dinner can be used to make a breakfast "fried rice". Cook some sausage in a pan until browned, throw in the left over barley, crack and egg or two over it all, cook until egg is fully cooked then melt a little cheddar cheese on top, sometimes I throw in a bit of chopped tomato as well. Yumm!!
A great substitute for meat in veggie chili. Bun + tofu dog + veggie chili + fixin's equals veggie chili dog!
Pearl Barley can also be made in a rice cooker! I do 2 rice cooker cups of barley and to the "3" line in the cooker and let it go. The other day I made barley tabbouleh that was delicious!
I love barley in hearty salads. I made this Mediterranean Roasted Veggie Barley Salad in the past and loved it.