This guide is all you need to learn how to cook barley perfectly every time! Tender, chewy barley is a versatile whole grain that is nutritious, easy to cook, and can be used in many ways.

Side angle shot of cooked barley in a blue bowl

We're diving a bit deeper into my Mediterranean pantry. Today's ingredient spotlight is one of my personal favorite grains, barley!


Barley is a whole grain with a pleasant chewy texture and a slightly nutty flavor. It is also quite nutritious and rich in fiber, vitamins, and minerals, which is why it is a staple Mediterranean diet ingredient.

I love using barley in soups, salads, or as a base for delicious dinner bowls. I have used it as a stuffing for squash, Persian Soupe Jo (Chicken Barley Soup), and more. When I’m in the mood for something sweet, a bowl of warm barley with warmed milk and a good drizzle of Greek honey is my breakfast cereal.   

Hulled vs. pearl barley

There are two main types of barley: hulled barley and pearled barley.

Hulled barley

Hulled barley is minimally processed where only the inedible outer hull is removed, while the grains still retain the bran and endosperm layer. It is more nutrient-dense, but hulled barley benefits from soaking in cold water for a few hours before cooking. Still it does take longer to cook (anywhere from 45 minutes to 1 hour).

Pearled barley

My kind of unfussy grain, pearl barley is a lighter cream-colored grain, and lacks the husk and bran layers. Pearl barley is still a nutritious, although it has less fiber and is not considered a "whole grain." I mostly use the pearled version because it is easier to cook and is typically ready in less than 30 minutes (and no soaking required!)

Whichever type of barley you choose, it is easy to cook.  All you need are a few cups of water or broth and simple seasonings (plain ol’ kosher salt works just fine!).

barley in a bowl with a bag of dry barley in the back

Is barley gluten free?

No, barley is not gluten-free, and should be avoided by those following a gluten-free diet. Brown rice is the most similar gluten-free grain substitute in recipes that call for barley. Quinoa would also work in a pinch.


To cook 1 cup of barley grains, you'll need 3 cups of water or broth. Like many grains, barley swells considerably when cooked, so 1 cup of dry barley grains will yield 3 cups of tender cooked grains.

How to cook barley

Whether you are working with pearl barley as I am here or with hulled barley, the cooking method is very much the same, only one takes longer to cook. Here is how to make it:

  • For hulled barley only, soak the dry grains. Put 1 cup of the dry hulled barley grains in a large bowl and add 3 cups of water. Leave it alone for a few hours or overnight. This is an optional step but does help the cooking water to penetrate the grains better. (Skip this step if using pearl barley).
  • Cook the grains. Boil 3 cups of water (or broth) and add 1 cup of barley.Season to your liking. For me, a good pinch of kosher salt does the trick. Reduce the heat to medium-low and simmer, covered, until most (or all) of the liquid is absorbed and the barley is tender with a slightly chewy texture. Pearl barley takes 25 to 30 minutes to cook, and hulled barley will take 45 minutes to 1 hour to cook.

    cooked pearled barley in a pot
  • Drain and garnish. Transfer the cooked barley to a colander to drain any excess liquid. Garnish with chopped parsley and serve.

    barley in a colander to drain

How long will cooked barley last?

The beauty about this grain is that you can cook it ahead of time and keep it in the fridge to use on demand. You can also freeze it!

Once the barley comes to room temperature, store it in the fridge in an airtight container. It will keep in the fridge for about 3 to 4 days.

Or, transfer the cooled grains to a freezer-safe container and freeze it for up to 1 month.To reheat, defrost the barley in the refrigerator overnight. Then, add it to a saucepan on the stovetop with a few tablespoons of water. Cover and warm the barley over medium-high heat until heated through, tossing occasionally.

Ways to use barley

Its mild, slightly nutty flavor makes barley an incredibly versatile grain. You can use it in any number of ways, as it will not overpower other flavors.

Barley can take the place of almost any other grain in a recipe, but it is most similar to brown rice and farro in taste and texture.

Use it to add bulk to salads like this roasted cauliflower salad or soups including my turmeric lemon chicken soup (I intentionally don't add noodles to this chicken soup so that I can use grains when I need to add volume).

I especially like using pearl barley as a bed for stews, making them even more comforting. A particular favorite of mine to pair with barley is this Mediterranean-style chicken stew – warming and hearty in the best way!

You can also use cooked barley to replace rice in simple dinner bowls like my Mediterranean tuna bowls or Lebanese chicken fatteh bowls.

And for something sweet, I love cooking pearl barley into a porridge and flavoring it up with some dried fruit, pungent spices, and a little brown sugar, like in this burbara recipe.

Really, the possibilities for this wholesome grain are endless. Use your imagination to create unexpected pairings!

horizontal image of barley in a blue bowl

More FAQs

Is barley healthier than rice?

Barley has a similar nutrient profile to both white and brown rice. However, it has more fiber. If you are looking to increase your fiber intake, barley is the better option.

What are some barley nutritional benefits?

It is a very rich source of fiber, which both helps you stay full for longer, and improves digestion. It’s also rich in vitamins and minerals (such as copper, manganese, selenium, and vitamin B3).

Do you have to soak barley before cooking?

Pearl barley does not need to be soaked prior to cooking because it cooks quickly. Hulled barley benefits from soaking in water for a few hours before cooking. However, you should still budget more time for the hulled grain to cook (about 35 to 40 minutes).

Barley recipes to try

Featured from our shop: Pearl Barley. View all grains.

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5 from 11 votes

How to Cook Barley

Suzy Karadsheh
Side angle shot of cooked barley in a blue bowl
This simple guide will teach you how to cook barley perfectly every time! You can use hulled barley or pearled barley (I personally prefer the no-fuss, quick cooking pearl barley). Hulled barley will benefit from soaking in water for a few hours before cooking, and it will take longer to cook than pearl barley.
Prep – 5 minutes
Cook – 25 minutes
Serves – 4 people
Side Dish


  • 1 cup barley, I used this pearl barley (hulled barley will also work in this recipe)
  • 3 cups water (or broth)
  • kosher salt
  • Parsley, for garnish (optional)


  • If using pearled barely, you do not need to soak it (skip to the next step). If you are using hulled barley, you have the option to soak the grains in water for a while before cooking. To soak the hulled barley, place 1 cup dry barley grains in a large bowl and add 3 cups of water. Set aside to soak for a few hours or up to overnight.
  • Boil 3 cups of water or broth and add 1 cup of barley. Season with a big dash of kosher salt.
  • Cover and reduce the heat to medium-low. Simmer until the liquid is absorbed (or mostly absorbed) and the barley is tender with a slightly chewy texture (about 25 to 30 minutes for pearl barley and up to 1 hour for hulled barley). Drain.
  • Fluff the cooked pearl barley with a fork. Add parsley for garnish, if using.



  • Dry vs. cooked barley conversion: 1 cup of dry barley will yield about 3 cups of cooked barley.
  • Does barley need to be soaked? Pearl barley does not need to be soaked. Hulled barley can benefit from soaking for a few hours before cooking. 
  • How to store cooked barley: Store barley in the fridge in an airtight container. It will keep for about 3 days. You can also store it in a freezer-safe container and freeze it for up to 1 month. To reheat, defrost barley in the refrigerator overnight. Then, add the barley to a saucepan on the stove with a few tablespoons of water. Cover and warm over medium-high heat for a few minutes until heated through. 
  • Where to buy barley? Check out our barley and other grains via our online shop.
  • Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils, spices, grains and more! 


Calories: 176kcalCarbohydrates: 38.9gProtein: 5gFat: 0.6gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 13.4mgPotassium: 140mgFiber: 7.8gSugar: 0.4gVitamin A: 11IUCalcium: 19.8mgIron: 1.3mg
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5 from 11 votes (5 ratings without comment)

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  1. Yahir Smith says:

    5 stars
    Thank you your article was very helpful. This is my first time making barley, i was simple to follow it came out good. I switxhing to barley no more rice.

  2. L says:

    I think I have UNHULLED barley (with the hull, or cover still intact) which you are calling HULLED. Please clarify for me ! Thank you.

    1. TMD Team says:

      Hello! In the article here, Suzy discusses two different types of barley:
      Hulled barley- Minimally processed; only the inedible outer hull is removed, while the grains still retain the bran and endosperm layer.
      Pearled barley- Lacks the hull AND bran layers.
      Hope that helps clear things up a bit!

    2. Denise says:

      Unhulled barley still has the inedible shell and cannot be consumed. Hulled barley had that shell removed as she mentioned in the post. Pearled barley the inedible shell and the bran had been removed. Most wheat grains just have a normal bran layer which is your fiber source but barley has an additional shell that cannot be consumed by humans there fore has to be carefully removed.

  3. Lonie Seibert says:

    I am looking for popular barley recipes,
    Main course
    Any good recipes

  4. Jodi says:

    I enjoyed your site I Will probably come back thank you very much.

  5. Helen says:

    5 stars
    When I want something different for a meal I always turn to your Mediterranean Dish site. Yesterday I happened to buy scallops, fresh vegetables and pearled barley; then went searching for recipes. Bingo, almost instant meal: prepared the barley in my rice cooker, created the easy Mediterranean-style scallop recipe to serve as a 'bowl' meal and am enjoying the leftovers today. Winner all the way--thanks for great recipes and meals. BTW--I'm also a fan of your shop for spices, grains and EVOO.

    1. TMD Team says:

      Awww! Thank you so much, Helen!

  6. elizabeth says:

    I haven't tried your recipes yet but, trying to follow the Zoe diet, they are a godsend! I have taken down several and wanted to thank you.

  7. Amy says:

    You’ve made an excellant post..especially adding the conversion rates..uncooked barley yielding 3x’s cooked. What a great thing to know, one that no one else has given. It makes it easy to plan. Thanks.

    1. TMD Team says:

      So glad you found the post helpful, Amy!

  8. T says:

    Do you put the barley in after the water boils or with the cold water? The recipe says to put it in after the water boils but the video shows putting the barley in with the cold water and boiling them together.

    1. Suzy says:

      Hello! Either way would work. My preference is adding the barley to the water after it starts boiling.

  9. Richard Segal says:

    I found this website when I was looking for a recipe for baked feta, which was a big hit in our household. I look forward to trying the barley recipes next!

    1. Suzy says:

      Enjoy! 🙂

  10. Carrie says:

    5 stars
    I used it within a salad recipe and it worked well!

    1. Suzy says:

      Awesome! Thanks, Carrie!

  11. Robin Spencer says:

    5 stars
    Barely is great and eat it often, it's lower on the G.I. Index. Sometimes I mix it half and half with brown rice.
    I just through barley and water in the rice cooker with salt and parsley. Super easy.

    Your YouTube channel is fantastic and I use many of your vegetarian recipes.

    1. Suzy says:

      Thanks so much, Robin!

  12. Lauren says:

    5 stars
    I never thought of adding some barley to salad! Did it for lunch today... so satisfying!

  13. Cindy says:

    5 stars
    I only recently discovered pearl barley... I never knew what I was missing! Thanks for the cooking tips!

    1. Suzy says:

      Lol! Glad you found the tips helpful!