I love Barley and always stock a bag of Pearl Barley in the pantry. I use it mainly for soup. Sometimes I cook it with Rice. On the other day, I had some leftover cooked Barley, and I made a salad using it, just like the rice salad. It was amazing!!! Now, I love Barley salad better than Rice salad. Crunchy Vegetables are best suit the texture of Barley.


4 Servings


2 cups Cooked Barley *See ‘Method’ section to find out how to cook Pearl Barley.
10cm Cucumber
1/2 small head Broccoli
1/2 Carrot
1/2 cup Edamame *IMPORTANT!
1/2 Capsicum
1/4 Onion *finely chopped
Salt & Freshly Ground Black Pepper
2 to 3 tablespoons French Dressing

  1. 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 1 pinch Salt. Press ‘COOK’ button to start cooking. When it is cooked, let it steamed for 10-15 minutes, then loosen. *Note: You can cook Pearl Barley using a saucepan. Just simmer until cooked.
  2. Cut Vegetables into small pieces. I recommend to blanch Broccoli.
  3. Place all the Vegetables and finely chopped Onion in a large bowl. Season with Salt & Freshly Ground Black Pepper. Add French Dressing and mix well.
  4. Add cooked Barley, and mix to combine.