Recipe: How to Cook Barley - Basic Instructions for Medium or Quick Barley

BARLEY BASICS

Use cooked barley as a substitute for cooked rice or other grains in your favorite recipes. Below is a helpful reference chart.

BASIC COOKING DIRECTIONS:
Choose amounts below. Boil water. Stir in barley and salt, if desired. Cover; reduce heat. Simmer 45 to 50 minutes for Medium Barley or 10 to 12 minutes for Quick Barley. Remove from heat; let stand 5 minutes.

USING MEDIUM BARLEY:

FOR 4 CUPS BARLEY:
1 cup medium barley
4 cups water
1/2 tsp. salt (optional)

FOR 3 CUPS BARLEY:
3/4 cup medium barley
3 cups water
1/2 tsp. salt (optional)

FOR 2 CUPS BARLEY:
1/2 cup medium barley
2 cups water
1/4 tsp. salt (optional)

FOR 1 CUP BARLEY:
1/4 cup medium barley
1 cups water
1/8 tsp. salt (optional)

USING QUICK BARLEY:

FOR 4 CUPS BARLEY:
1 1/3 cup quick barley
2 2/3 cups water
1/2 tsp. salt (optional)

FOR 3 CUPS BARLEY:
1 cup quick barley
2 cups water
1/2 tsp. salt (optional)

FOR 2 CUPS BARLEY:
2/3 cup quick barley
1 1/3 cups water
1/4 tsp. salt (optional)

FOR 1 CUP BARLEY:
1/3 cup quick barley
2/3 cups water
1/8 tsp. salt (optional)

HELPFUL HINTS:

To store cooked barley:
Refrigerate barley in tightly covered container up to 1 week. Or, freeze in tightly covered container bag up to 6 months.

TO REHEAT COOKED BARLEY:

Microwave:
Remove barley from freezer container or bag. Place in microwavable container. For each cup of barley, sprinkle with 2 tablespoons water; cover. Microwave on HIGH 2 to 3 minutes, stirring half way through cooking.

Stovetop:
Place barley in heavy saucepan. For each cup of barley, sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8 minutes or until heated through, stirring occasionally.

FOR A NEW TWIST:- toss cooked barley into salads
- stir cooked barley into soups and stews
- mix cooked barley with stir-fried vegetables

Source: Recipe booklet: Quaker's Best Barley Recipes, The Quaker Oats Company, 1992