If you’ve been curious about adding hulled barley to your meals but aren’t sure how to cook it, you’re in the right place! Hulled barley is a whole grain packed with fiber, vitamins, and minerals, offering a nutty flavor and chewy texture that can elevate soups, salads, and side dishes. Cooking hulled barley might seem intimidating because it takes longer than its more processed cousin, pearl barley, but with a few easy steps, you’ll have perfectly tender barley ready to enjoy.
What Is Hulled Barley?
Hulled barley is barley grain with only the outermost hull removed, leaving the bran layer intact. This makes it a whole grain, rich in nutrients and fiber. Because it’s less processed than pearl barley (which has the bran removed), hulled barley requires a longer cooking time but offers more health benefits and a heartier texture.
Preparing Hulled Barley for Cooking
Before cooking, it’s important to rinse hulled barley thoroughly under cold water to remove any dust or debris. Sorting through the grains to pick out any unwanted bits is also recommended since hulled barley is the least processed form.
Soaking: A Helpful Step
Soaking hulled barley is optional but highly recommended. Soaking the grains in water for at least 2 hours or overnight softens them and significantly reduces cooking time. If soaking overnight, place the barley in a bowl with three times the amount of water and refrigerate to prevent fermentation.
After soaking, rinse the barley again before cooking.
How to Cook Hulled Barley on the Stovetop
The stovetop method is the most common and straightforward way to cook hulled barley.
Ingredients
– 1 cup hulled barley
– 3 cups water or broth (for extra flavor)
– A pinch of salt (optional)
Instructions
- Rinse and soak your hulled barley as described above.
- In a medium saucepan, combine the soaked barley and 3 cups of fresh water or broth. Add a pinch of salt if desired.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot with a lid.
- Let it simmer gently for about 45 to 60 minutes. Check occasionally and add a little more water if it looks too dry.
- The barley is done when the grains are tender but still slightly chewy, and most of the liquid is absorbed.
- Drain any excess water if necessary.
- Fluff the barley with a fork and let it sit covered for about 10 minutes to absorb any remaining moisture.
Alternative Cooking Methods
– Slow Cooker: Add barley and water to the slow cooker and cook on low for 4 to 6 hours. This hands-off method is great for busy days.
– Pressure Cooker/Instant Pot: For a quicker option, cook hulled barley under pressure for about 20 to 25 minutes. This method saves time without sacrificing texture.
Tips for Perfect Hulled Barley
– Use broth instead of water for richer flavor.
– Avoid adding salt too early; seasoning after cooking helps balance flavors better.
– Store cooked barley in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat gently with a splash of water.
– 1 cup of dry hulled barley yields about 3 cups cooked.
What Can You Do with Cooked Hulled Barley?
Hulled barley’s chewy texture and nutty flavor make it a versatile ingredient:
– Toss it into salads for a hearty grain base.
– Add it to soups and stews for extra body and nutrition.
– Serve as a side dish with butter or olive oil.
– Use it in grain bowls with roasted vegetables and your favorite protein.
Cooking hulled barley is simple once you know the steps. With a bit of soaking and simmering, you’ll enjoy a wholesome, delicious grain that adds texture and nutrition to many dishes. Give it a try and discover your favorite way to enjoy this ancient superfood!