Rinse 1 cup pearl barley (or 1/2 cup hulled barley) under cold water
Choose cooking method:
Stovetop: use 3 cups water for pearl barley, 4 cups water for hulled barley
Add a pinch of salt if desired
Bring to a boil over high heat
Reduce to a low simmer
Cover and cook until tender:
Pearl barley: 25–35 minutes
Hulled barley: 40–60 minutes
Stir occasionally and add a splash of water if it gets too dry before it’s tender
Drain excess water if needed (or keep it as a thicker porridge-style texture)
Fluff with a fork and let stand 2–3 minutes before serving
Optional flavor upgrades:
Cook in broth instead of water
Add aromatics (garlic, onion, bay leaf, thyme) during simmering
Finish with butter, olive oil, lemon juice, or herbs