I love barley — it’s nutty flavor and hearty texture makes it work well with everything from fish to short ribs! It’s also a healthy grain and seasoning the water when I cook it deepens the flavor and for the kids I can ‘dress’ it up with chia seeds or shredded cheese. I make barley on the weekends due to it’s longer cooking time, but it’s easy to set up to cook while you’re roasting a chicken or something else is in the oven or slow cooker. Total time about 45 minutes. 6 – 8 servings.
1 cup of pearled barley
I add about 3 1/2 cups of water and then drain the barley at the end. It absorbs a bit more water when cooking than other grains.
For flavoring the cooking water (optional):
Serve & enjoy!
Leftovers can be saved in an airtight container in the fridge for 2 or 3 days, reheat over low heat with about a ¼ cup of water (or broth).
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