Cooking Barley

“Cooking Barley”

Cooking Barley is just like cooking most other grains.  A basic 2 to 1 ratio of liquid to Barley is the basic idea behind cooking barley.

Barley has gained popularity the last few years because it is a nutritious, gluten-free, filling option.  Cooking Barley is just like cooking rice and has a similar texture, which most people are generally familiar with, but it has a little more robust flavor than just regular white rice.

Included are a few recipes to help you in the pursuit of perfectly cooking Barley (let’s be honest, everybody who wants to cook whatever they are cooking, everyone wants to do it perfectly).

When cooking Barley, I like to use a rice cooker to make things just a little easier.


Easy Barley and Tomatoes                                                                     

Yield: 6 cups                                                                                          


Volume                              Ingredient

2 cups (1 box)                    Quick Barley

1 can   (14.5 oz)                 Diced Tomatoes

1 teaspoon                          Salt

1 teaspoon                         Pepper

1 each                                  Bay Leaf

1 teaspoon                         Dry Thyme

4 cups                                  Beef Stock



  1. Combine all ingredients in a Rice cooker and mix until consistent throughout.
  2. Press “cook” and let it cook until it beeps and says it is ready.



Mushroom Tomato Barley                                                                     

Yield: 6 cups                                                                                          

Volume                                    Ingredient

2 cups (1 box)                        Quick Barley

2 tablespoons                       Canola or Vegetable Oil

¼ each (about ½ cup)           Medium Yellow Onion or Green Onions

1 tablespoon                          Minced Garlic

1 cup                                       Sliced Mushrooms

1 can   (14.5 oz)                      Diced Tomatoes

1 teaspoon                              Salt

1 teaspoon                              Pepper

1 each                                       Bay Leaf

1 teaspoon                              Dry Thyme

4 cups                                      Beef Stock



  1. Heat oil in a large sauce pan and add barley, onions, mushrooms and garlic and sauté for      approximately 3 minutes.
  2. Add diced tomatoes and cook for an additional minute.
  3. In a separate container, combine salt, pepper, bay leaf, thyme, and beef stock and mix until      consistent throughout.
  4. Add liquid mix to ingredients in sauce pan and mix until consistent throughout.
  5. Cover the pot and allow to the mix to cook until liquid is absorbed, approximately 20-25 minutes.
  6. Remove the bay leaf, and serve.


So there you have it.  A great way to start cooking barley.  These simple recipes should get you comfortable enough to help you become a cooking Barely expert.  As you can see, cooking Barley doesn’t have to be a strenuous or complicated task, cooking barley can be quick and painless-and flavorful!


Want to see more than just a quick explanation on Cooking Barley?  Check out some other stuff here!

Try out these recipes on Cooking Barley then check out The First Timer’s Guides right here!


About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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