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Stovetop Barley I
Barley is a nutritious grain popular across the world. While it is most commonly used in cooking as an ingredient in stews or to add flavour to breads, barley can be prepared much as any other staple grain such as wheat berries or rice. This recipe is for the preparation of barley on the stove, much like how rice is prepared. Barley at most stores is typically sold as either as a whole grain, known as hulled, pot, or scotch barley; or as a processed grain with the bran and hull removed, commonly called pearl barley. Pearl barley has a more mild flavour and cooks faster, but it lacks the fiber and nutrition of pot barley and has a higher glycemic index. Barley will yield roughly three times its dry volume when cooked.
Ingredients
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
If desired, rinse barley under running water until water runs clear.
Combine the barley, water, salt, and oil in a pot.
Bring to a boil, skimming off any foam that forms.
Reduce to a simmer, cover, and cook until all the water is absorbed by the barley.
Remove from heat, and fluff like rice.