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Recipe Summary
prep: 5 mins
total: 1 hr 30 mins
Yield: Makes about 6 cups
Ingredients
Ingredient Checklist
2 cups hulled barley, such as Hayden Flour Mills
Coarse salt
Gallery
Recipe Summary
prep: 5 mins
total: 1 hr 30 mins
Yield: Makes about 6 cups
Gallery
Recipe Summary
prep: 5 mins
total: 1 hr 30 mins
Yield: Makes about 6 cups
Recipe Summary
prep: 5 mins
total: 1 hr 30 mins
Yield: Makes about 6 cups
prep: 5 mins
total: 1 hr 30 mins
prep:
5 mins
total:
1 hr 30 mins
Yield: Makes about 6 cups
Makes about 6 cups
Ingredients
Ingredients
- 2 cups hulled barley, such as Hayden Flour Mills
- Coarse salt
Directions
In a medium bowl, soak barley overnight in 8 cups cold water. Transfer with liquid to a medium saucepan and bring to a boil. Add 1 teaspoon salt, reduce to a simmer, and cook, partially covered, until barley is tender, 1 hour to 1 hour, 30 minutes. Drain, discarding liquid. Barley can be allowed to cool completely and refrigerated, covered, up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cooked Hulled Barley
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cooked Hulled Barley
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
