Pressed barley, also known as rolled barley or barley flakes, cooks much quicker than pearl or hulled varieties. It looks very similar to rolled oats, because they are produced in the same way. The whole barley kernels are rolled flat, increasing the surface area and decreasing cooking times. Barley can be prepared like pasta, cooked in a large quantity of water and then drained, or like rice. In fact, you can even combine pressed barley with rice and cook the two together. Use the cooked barley as you would rice in savory dishes or as a substitute for oatmeal in sweet dishes.
Things You'll Need
- Chicken, beef or vegetable stock (optional)
Rinse the barley under cold running water.
Pour 2 parts water into a saucepan for every 1 part barley, and season with a pinch of salt. For example, use 4 cups of water for 2 cups of uncooked barley. You may also use chicken, beef or vegetable stock for extra flavor. Bring the liquid to a boil.
Add the barley to the pot. Once the liquid returns to boiling, reduce to a simmer.
Allow the barley to cook until it is tender and all of the liquid is absorbed, about 30 minutes. Fluff the barley with a fork before serving.
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