Whole Barley

Store in a cool, dry place in an airtight container. Properly stored, it can last for a very long time.

Rinse barley before cooking.

For quicker cooking, soak barley in water overnight before simmering.

Cook barley in plenty of liquid, as it will absorb a significant amount.

Barley makes a great base for grain bowls or a healthy substitute for rice.

Root vegetables (carrots, parsnips)

Hearty greens (kale, spinach)

Mushrooms

Herbs (thyme, rosemary, parsley)

Broth (vegetable, chicken, beef)

Legumes (lentils, beans)

Not rinsing the barley, which can remove some of the bran's natural dust.

Using too little liquid during cooking, resulting in dry, undercooked grains.

Overcooking, which can make the barley mushy instead of chewy.