Barley is a cereal grain used in soups, stews, salads, side dishes and the production of malt for brewing and distilling. It is sold in several forms, most commonly hulled barley and pearled barley. Hulled barley has had its inedible outer hull removed while retaining much of the bran; pearled barley is polished further, so it cooks more quickly but contains less bran.
Hulled barley is a whole-grain form with a chewy texture and longer cooking time. Pearled barley has been polished to remove some or most of the bran and cooks more quickly. Barley flakes and barley flour are also used in breakfast preparations and baking. Cooking time depends on the form, grain size and whether it has been soaked.
Barley absorbs liquid and develops a pleasantly chewy texture. It is used in Scotch broth, vegetable soups, salads and risotto-style preparations sometimes called orzotto. Rinse the grain before cooking if required by the recipe, and simmer until tender while maintaining enough liquid for absorption. For salads, cool cooked barley promptly and dress while slightly warm if appropriate.
Example: use pearled barley in a mushroom orzotto-style preparation, or hulled barley in a long-simmered soup.
Chef’s tip: cook barley separately when precise control of soup consistency is important; it continues to absorb liquid during holding and can make a finished soup too thick.
Allergen note: barley contains gluten and is not suitable for a gluten-free diet or for guests with celiac disease.
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