How do you prepare barley?

Answer 1

Cooked barley has a chewy consistency and a nutty taste. Barley can be served as a side dish, cooked in other dishes, or made into a breakfast cereal. Pearled barley takes less time to cook; however, because the bran layer is removed, it is a refined grain, and you lose 11 points on the ANDI score. The bran layer is what gives the barley its fiber and many other nutrients; however, whole grain barley requires a longer cooking time in order to become tender. Soak barley in water for quicker cooking; more tender results; to break down complex sugars, tannins, gluten, and phytic acid; to make the grains easier to digest; and to allow the minerals contained in the grain to be more easily absorbed. Place the barley in a container and cover with double the amount of fresh water. Let it soak on your counter top for 8-24 hours. Drain and rinse. Cover with triple the amount of fresh water as the original amount of barley. Over high heat, bring the barley and water, uncovered, to a boil. Cover, and reduce the heat to low. Allow the grain to simmer for 45 minutes. Once cooked, it will always retain some chewiness. Boiled barley is done when 20 percent of the grains have burst open. Do not add salt until after the barley is cooked, as salt can block absorption of water.