This guide shows you how to cook pearl barley on the stovetop perfectly every time. This tender, slightly chewy grain is nutritious, easy to cook. Use it in soups, casseroles, salads or as part of a main entree.
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Jump to:
- 🤷♀️ What are the types of barley grain?
- ❤️ Is pearl barley nutritious?
- 🌾 Is barley gluten free?
- ⏰ How long does it take to cook barley?
- 🛁 Do I need to soak hulled barley grain before cooking?
- 🍞 Should I toast the barley first?
- 🧅 Main Ingredients + Notes
- 🔪 Recommended Equipment
- 📝 Instructions Overview
- 💡Ideas for Possible Variations
- 🤷♀️ FAQ
- How to Cook Pearl Barley
Are you confused over all the types of barley and how to cook them?
🤷♀️ What are the types of barley grain?
Barley is an ancient grain that's been cultivated for over 10,000 years. The major forms of barley grain are:
- Hulled barley - (whole grain) This is the least refined version as it is minimally processed to remove only the tough inedible outer hull.
- Scotch or pot barley - (whole grain) Most of the outer husk is removed through polishing, but the grain's bran and endosperm still remain.
- Pearl barley - (refined grain) This is when barley grains are polished (pearled) to remove some or all of the outer bran layer along with the hull. Lightly polished pearl barley will appear tan, and heavily polished pearl barley will appear white.
- Barley grits - (may be whole grain or refined) These barley kernels are cut into several pieces. Check the label to confirm whether hulled or pearl barley were used to determine if the grits are whole grain or not.
❤️ Is pearl barley nutritious?
Pearl barley is technically a refined grain, but it’s much healthier than other refined grains. For example, it is not the same as comparing white rice to brown rice.
Thanks to the construction of the grain, some of the bran may still be present after processing, and you will still get a lot of fiber from the grain. The fiber in the grain is found throughout the grain, not just in the bran. However pearl barley will not have as much fiber and overall nutrition as hulled barley
🌾 Is barley gluten free?
Barley contains gluten, and should not be consumed by anyone needing to follow a gluten-free diet. It's the gluten in the grain that gives barley its chewy texture.
⏰ How long does it take to cook barley?
It depends on which form of barley you're cooking. Here are some guidelines:
Hulled Barley
Hulled barley takes longer to cook than pearled barley. This is because the bran acts as a barrier, slowing down water (or broth) absorption. Allow 45 - 60 minutes to cook this form of barley.
Pearl Barley
Since most, if not all, of the bran is removed in polishing the grain, the barrier to the water is removed. Pearl barley takes 25 - 30 minutes to cook.
🛁 Do I need to soak hulled barley grain before cooking?
It's not necessary to pre-soak hulled barley. Read this article on Serious Eats on a detailed test they ran for more information. In summary, you save a little cooking time, but not more than a few minutes.
🍞 Should I toast the barley first?
You can if you like. This will bring up the nutty flavors of the grain. It will also darken the grain slightly.
To do this, add 1 tablespoon of olive oil to the pot and warm it over medium heat. Add the grain, and toss in the oil to coat it. Sauté for 5 minutes. Don't move it around a lot, only every minute or so. Then add the liquid, and bring to a simmer.
🧅 Main Ingredients + Notes
For the measurements and complete directions for cooking pearl barley, go to the Recipe Card at the bottom of this post.
- Vegetable broth - I use Better Than Bouillon.
- Kosher salt - only if you use unsalted broth. This isn't necessary with Better Than Bouillon.
- Pearl barley - this is by far the most common form of barley you'll find at your markets.
- Unsalted butter - or extra-virgin olive oil (optional)
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
- Fine mesh strainer
- Dutch oven or other heavy bottomed pot
📝 Instructions Overview
Detailed instructions for cooking pearl barley are in the recipe card below, but here's an overview!
Step 1
Rinse the barley. Rinse the barley very well by lightly rubbing the grain between your hands under running water.
Step 2
Cook the barley. Add the water, Better Than Bouillon, (or broth and salt). Simmer the barley until tender but chewy. Strain out any excess liquid.
💡Ideas for Possible Variations
Add garlic and / or dried peppers to the pot while the grains simmer.
🤷♀️ FAQ
How will I know when the barley is done?
It will be tender and a little chewy. If it's super-chewy, simmer a little longer.
How long will barley keep in the refrigerator?
Store cooked barley in a sealed container (I use jars) and store in the refrigerator for up to 4 or 5 days.
Can I freeze cooked barley?
Absolutely. Cool the barley to room temperature, and store in a sealed container or freezer-safe zipped bags for up to 1 month.
How to Cook Pearl Barley
Equipment
- fine mesh strainer
Ingredients
- 1 cup pearl barley
- 3 cups water or vegetable broth
- 2 teaspoons Better Than Bouillon, Roasted Vegetable Paste
- ½ teaspoon Kosher salt or ¼ teaspoon table salt (optional if using vegetable broth or water)
- 1 tablespoon unsalted butter or extra-virgin olive oil
Instructions
- Rinse the barley grain by lightly rubbing the grains between your hands under running water. Drain.
- Heat the water in a heavy bottomed pot over high heat, and add the Better Than Bouillon vegetable paste, and butter. When the water comes to a boil, reduce the heat to simmer and add the rinsed barley grains.
- Cover the pot and simmer until the grains are tender and chewy, about 25 - 30 minutes.
- Strain out any excess liquid. This can be used for vegetable broth or discarded.
- NOTE: If using hulled barley, follow these same directions, but cook for 45 - 60 minutes until the grain is tender and chewy.
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