Here’s another whole grain that can help to stretch your food dollar when it’s included in soups and salads. Use broth if you want to flavor the barley, or water if you plan to use it in salads and you want the barley to absorb the flavors of the dressing. Barley has a tendency to foam when cooked under pressure, and a drizzle of oil helps to keep it down. If you’re not using the barley right away, store it in the refrigerator or freezer.
MAKES: ABOUT 4 Cups
INGREDIENTS:
- 1 1/4 Cups Pearl Barley
- 6 Cups Water Or Chicken Or Vegetable Stock Or Store-Bought Chicken Or Vegetable Broth
- 2 Teaspoons Salt (Optional)
- 1 Tablespoon Canola Oil
INSTRUCTIONS:
- Combine the barley, water, and salt (if using water) in the pressure cooker. Drizzle the oil over the water. Lock the lid in place and cook at high pressure for 18 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Fluff the barley and transfer it to a serving bowl with a slotted spoon.
- Serve immediately or refrigerate for up to 3 days or freeze for up to 2 months in airtight containers.
