Sophie Godwin shows you how to cook perfect pearl barley so you can make delicious soups, stews and salads.
Points to remember:
For 100g pearl barley add 600ml cold water. Bring that to the boil and cook for 30 minutes.
Drain off any remaining water and serve straight away as you would rice. Alternatively, if you want to serve the pearl barley cold, perhaps in a salad, it’s a good idea to cool it down as quickly as possible after cooking. You can do this by spreading it out on a large tray or rinsing it in a sieve under running cold water.
Cooked and cooled pearl barley will keep, covered in the fridge for up to three days.
Pearl barley can be cooked into stews or broths and can also be used in place of Arborio rice in a risotto.