Prepare healthy and nutritious meals one step at a time

How to cook Barley

Learn how to cook and store barley.  Recipe suggestions and nutrition facts are also included.

What you will need:

  • 1 cup of pearled barley
  • 3 cups of water or low sodium broth
  • A medium-sized saucepan
  • A wooden spoon

How to cook:

  • You will start by adding water or broth to a medium- sized saucepan and add the pearled barley.
  • If using water you can also add a vegetable bouillon (I usually use Better Than Bouillon Organic Vegetable Base), stir and cover.
  • Bring to a boil, reduce heat and cook for 45 mins.

Storage:

Uncooked barley grains:

  • Barley can be stored in airtight containers (glass, aluminum, plastic or ziplock storage bags) in the pantry for up to 6 months.
  • Barley can be stored in an airtight container in the freezer for up to 1 year.
  • When you purchase your barley check the sell by date for the freshest package.
  • Do a smell test.  If the barley smells oily or musty it has passed its prime.
  • Once the package is open, pour into an airtight container and write the date of purchase on the container, so that you can keep tabs on how fresh the grains are.

Cooked barley:

  • Can be stored in airtight containers in the refrigerator for 3 to 4 days
  • Can be stored in airtight containers in the freezer for approximately 2 months

Recipe suggestions:

Barley recipes

Nutrition Facts
Serving Size 100g
Servings Per Container 1

Amount Per Serving
Calories 123 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 28.2g 9%
Dietary Fiber 3.8g 15%
Sugars 0.28g
Protein 2.26g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sharing is caring...
Share on Yummly60Pin on Pinterest100Tweet about this on TwitterShare on Facebook0Share on Tumblr0Share on StumbleUpon0Share on Google+0Share on LinkedIn0Share on Reddit0Print this pageEmail this to someone

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

I’m a proud contributor to The Casual Veggie E-cookbook. On sale now!

Miss a post or just need a weekly recap? Subscribe to receive a weekly recap in your inbox every Friday.

Follow me on bloglovin

Wholesome and Savory Eats

Archives

Search by Category

my foodgawker gallery
TASTESPOTTING: View my Gallery

Follow me on Twitter

Affiliate links

Ebates Coupons and Cash Back
Best Vegan Handbag

Affiliate disclosure statement:

The links above and in some of my blog posts contain affiliate links. I will receive a small commission if you make a purchase after clicking on my links. Any commission I receive will be used to help maintain my website. Thank you in advance. Your support is truly appreciated.
Content Protection by DMCA.com

Copyright policy

Recipes, images and blog posts from Wholesome and Savory Eats are original unless specified or credited with a link or information from the original source. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please re-write the recipe in your own words, or just simply link back to the blog post for the recipe. Thank you so much.