Food & Cooking Recipes Ingredients Pasta and Grains How to Cook Barley Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 10, 2019 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 5 mins Total Time: 1 hr 5 mins Yield: 3 cups When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact. Ingredients Kosher salt 1 cup hull-less barley Directions Bring a pot of water to a boil; season generously with salt. Add barley; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 55 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool. Once cool, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Originally appeared: Martha Stewart Living, April 2018 Rate It PRINT