I love the chewy texture of Barley. I often add it to soups and salads. The tricky part of using Barley for soups and salads is that it takes quite a long time to cook Barley. That’s why I often cook a large batch of Barley, and store the Cooked Barley in the fridge OR freezer, so that I can add Barley to a variety of dishes quickly and easily.

Ingredients

Pearl Barley
Water
Salt

Method
  1. Rice Cooker Method: Rinse 1 cup (*180ml cup) Pearl Barley and place in the rice cooker’s inner pot, add Water up to the 2-cups-marking, and add 1 pinch Salt. Press ‘COOK’ button to start cooking. When it is cooked, let it steamed for 10-15 minutes.
  2. Saucepan OR Pot Method: Rinse whatever amount of Pearl Barley and place in a large saucepan OR pot. Add plenty of Water and some Salt, bring to the boil, then simmer for 30 to 40 minutes OR until the desired softness is achieved, then drain.
  3. Divide into some portions and store in the fridge OR freezer.
  4. For soups, cook it with other vegetables. For salads, boil in slightly salted water for a few minutes to soften up before you add it to salads.