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Barley How to Cook: Date Added: 26 Jul 2011
Listed in: Rice & Grains
Ingredients

See below for different methods of preparation.

Cooking Instructions

3/4 cup pearl barley
2-1/4 cups water
1/2 teaspoon salt
To cook Pearl Barley
Pearl barley: Place 3/4 cup pearl barley, 2-1/4 cups water and 1/2 teaspoon salt in medium saucepan. Bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes 2-1/2 to 3 cups.
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1 cup hulled barley
3 cups water

To cook Hulled (whole grain) Barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup hulled barley and return to boil. Cover, reduce heat to low and cook 50-55 minutes or until barley is tender. Hulled barley tends to absorb less liquid than pearl barley. It may be necessary to pour off any unabsorbed liquid after 50-55 minutes of cooking. Makes about 3 cups.
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1-1/2 cups hulless barley
4-1/2 cups water

To cook Hulless (whole grain) Barley
In medium saucepan with lid, bring 4-1/2 cups water to a boil. Add 1-1/2 cups hulless barley and return to boil. Cover, reduce heat to low and cook 50-55 minutes or until barley is tender. Hulless barley tends to absorb less liquid than pearl barley. It may be necessary to pour off any unabsorbed liquid after 50-55 minutes of cooking. Makes about 3 cups.
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NOTE: Place any unused cooked barley in an airtight container and refrigerate or freeze for up to a week. Use to add extra flavor and fiber to soups, stews, salads and casseroles. For best results, bring refrigerated or frozen cooked barley to room temperature before using.

Recipes provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.

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