Stovetop Barley I
Barley is a nutritious grain popular across the world. While it is most commonly used in cooking as an ingredient in stews or to add flavour to breads, barley can be prepared much as any other staple grain such as wheat berries or rice. This recipe is for the preparation of barley on the stove, much like how rice is prepared. Barley at most stores is typically sold as either as a whole grain, known as hulled, pot, or scotch barley; or as a processed grain with the bran and hull removed, commonly called pearl barley.
Ingredients
- 1 cup barley
- 3 cups water
- ½ tsp salt (optional)
- 2 tsp neutral cooking oil (optional, to reduce foaming)
Ingredients for 3 servings (925 g) · the original recipe
Method
- 1
If desired, rinse barley under running water until water runs clear.
- 2
Combine the barley, water, salt, and oil in a pot.
- 3
Bring to a boil, skimming off any foam that forms.
Stovetop - 4
Reduce to a simmer, cover, and cook until all the water is absorbed by the barley.
Stovetop - 5
Remove from heat, and fluff like rice.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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