Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
3/4 cup pearl barley
2-1/4 cups water
1/2 teaspoon salt
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.
Cooking 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.