Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
1-1/2 cups hulless barley
4-1/2 cups water
In medium saucepan with lid, bring 4-1/2 cups water to a boil. Add 1-1/2 cups hulless barley and return to boil. Cover, reduce heat to low and cook 50-55 minutes or until barley is tender. Hulless barley tends to absorb less liquid than pearl barley. It may be necessary to pour off any unabsorbed liquid after 50-55 minutes of cooking. Makes about 3 cups.
NOTE: Place any unused cooked barley in an airtight container and refrigerate or freeze for up to a week. Use to add extra flavor and fiber to soups, stews, salads and casseroles. For best results, bring refrigerated or frozen cooked barley to room temperature before using.