flickr user bigandyherd
Cooking grains in a bigger pot of boiling salted water is a great way to cook all of your grains from brown rice to barley.
Recipe information
Yield
6 Servings
Ingredients
2
cups hulled, hull-less, or pearled barley
Pinch of salt
Need to make a substitution?
Preparation
Bring a pot of lightly salted water to a rolling boil. Stir in 2 cups hulled, hull-less, or pearled barley, reduce heat to a simmer, and cook uncovered until tender, 40–50 minutes. Drain; serve right away or store in an airtight container in the refrigerator or freezer for up to 5 days.