Barley

Store dried barley in an airtight container in a cool, dry place. Cooked barley lasts 3-5 days in the fridge.

Values for pearled barley; whole grain barley has slightly higher fiber

Rinse barley before cooking to remove dust and debris

Pearled barley cooks in about 30-45 minutes; whole grain barley takes 60-90 minutes

Barley absorbs liquid as it cooks and can thicken soups naturally—add extra broth if you prefer a brothier consistency

Soaking barley for 1-2 hours before cooking can reduce cooking time and improve digestibility

Use a 1:3 ratio of barley to liquid as a starting point, then adjust based on desired texture

Not rinsing barley before cooking, which can result in a dusty texture

Adding salt too early—it can toughen the grain; add it toward the end of cooking

Overcooking, which turns barley mushy; aim for tender but chewy

Using insufficient liquid, which leaves grains undercooked and hard