Cooked barley has a chewy texture and savory nutty flavor, very similar to brown rice. While soup is the most popular way to eat barley, hulled barley can also be used similar to others grain such as couscous or rice. 

Types of Barley

Hulless barley is unprocessed and requires a longer cooking time when compared to pearl barley, and quick cooking barley. Pearled barley is more common than hulless barley and readily available in most grocery stores. Quick cooking barley is just as healthy, and but is ready to serve in only 10 minutes. This is the perfect type for busy working mothers to cook.

Health Benefits of Barley

Barley is one of the most prosperous sources of both soluble and insoluble fiber. Soluble fiber is helpful in lowering blood cholesterol, which reduces the risks of heart disease. It is thought that the insoluble fiber found in barley may be beneficial to maintain regular bowel function.

Pearled Barley & Onion Side Dish Casserole

Yields 4 servings

1/2 cup pearled barley
1 tablespoon olive oil
1 1/2 cups chicken broth
1/2 teaspoon garlic, minced
Salt to taste
1/2 cup chopped onions
1/2 cup chopped celery
1 tablespoon parsley flakes

In an ovenproof skillet or shallow pot, sauté pearled barley over medium low heat in oil until golden brown. Add garlic, cooking for a minute or two. Stir in chicken broth, and salt; bring to boil. Remove from the heat; add onions, celery, and parsley. Cover and bake at 350 degrees for 40-50 minutes or until barley is tender and the liquid is completely absorbed.

This recipe was adapted by Redkathy from Taste of Home on-line. The original recipe called for green onions instead of white and mushrooms for celery.