Discover the delightful nutty taste and chewy texture of barley with this Baked Barley recipe. As a wonderful alternative to rice, pearl barley offers a hearty and flavorful addition to your meals. This simple and foolproof method of baking barley ensures perfectly cooked grains with a pleasing chewiness and no sogginess. The technique is adapted from our successful approach to baked brown rice, making it easy and convenient. With a careful balance of water and barley, you’ll achieve excellent results in just over an hour of baking. The dish requires minimal effort, leaving you with tender, separate grains of barley that can be enjoyed as a delicious side or even a nutritious main course. Follow our step-by-step guide and savor the wholesome flavors of Baked Barley.
SERVES 4 TO 6
INGREDIENTS:
- 1½ cups pearl barley, rinsed
- 3½ cups water
- 2 teaspoons unsalted butter
- 1 teaspoon salt
INSTRUCTIONS:
- Prepare the Baking Dish: Adjust the oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit. Spread the rinsed pearl barley in an 8-inch square glass baking dish.
- Boil the Water: In a covered medium saucepan, bring the water, unsalted butter, and salt to a boil over high heat. Once the water is boiling, stir to combine the ingredients, then immediately pour the boiling mixture over the pearl barley in the baking dish.
- Bake the Barley: Cover the baking dish tightly with aluminum foil and bake in the preheated oven until the barley is tender and all the water has been absorbed, which usually takes 70 to 80 minutes.
- Fluff and Rest: Remove the baking dish from the oven, uncover it, and fluff the barley using a fork. Re-cover the dish and let the barley sit for 10 minutes before serving.
TIPS:
- Check Water Loss: It is essential to cover the pot when bringing the water to a boil in step 2. Any water loss due to evaporation can affect how the barley cooks. Ensure the foil tightly seals the baking dish to retain moisture during baking.
- The Right Barley Type: For this recipe, use pearl barley, which has been processed to remove the hull and bran. Avoid substituting it with hulled, hull-less, quick-cooking, or presteamed barley, as the cooking times and water absorption may differ.
- Customize the Flavor: Feel free to enhance the flavor of the baked barley by adding various herbs, spices, or aromatics to the water before boiling.
- Versatile Side or Main Course: Baked Barley is a versatile dish that can accompany a wide range of main courses or stand alone as a wholesome vegetarian option. Add vegetables, beans, or proteins to create a more substantial meal.
- Leftovers: Leftover Baked Barley can be refrigerated and reheated for later use. Simply add a little water or broth while reheating to maintain the desired consistency.
- Serve with Accompaniments: Top the Baked Barley with fresh herbs, chopped nuts, or a drizzle of olive oil before serving to elevate its presentation and taste. Enjoy the rich flavors and satisfying texture of this delicious grain dish.
