Sophia Mitchell
Barley is a versatile whole grain with a chewy texture and nutty flavour. It is a nutritious, fibre-rich food that can be used in a variety of recipes, including as a substitute for oatmeal in breakfast porridge. To cook barley for breakfast, you can use an Instant Pot or stovetop method. The stovetop method involves boiling water and barley together, then reducing the heat to low and cooking for 35-40 minutes until the barley is tender and the liquid is absorbed. You can then add milk, cinnamon, nuts, and sweetener to taste. The Instant Pot method involves cooking the barley with water under high pressure for 20 minutes, then releasing the pressure and stirring in the desired mix-ins.
| Characteristics | Values |
|---|---|
| Type of barley | Hulled barley, pearl barley |
| Preparation | Soak hulled barley for a few hours before cooking |
| No need to soak pearl barley | |
| Cooking time | Hulled barley: 45 minutes to 1 hour |
| Pearl barley: 25-30 minutes | |
| Cooking method | Boil water, add barley, reduce heat, simmer until tender |
| Toast barley in butter for extra flavour | |
| Cook in a mixture of water and milk | |
| Flavourings | Cinnamon, nutmeg, brown sugar, maple syrup, vanilla, berries, chocolate, nuts |
| Toppings | Apples, bananas, honey, cream |
| Storage | Refrigerate leftover cooked barley for up to 2 days |
| Freeze cooked barley for up to 3 months |
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What You'll Learn
Cooking times for hulled barley vs pearl barley
Hulled barley and pearl barley differ in their cooking times, with hulled barley taking longer to cook. Hulled barley is the least processed type of barley and retains the outer bran layer, making it a whole grain with more fibre and nutrients. It has a chewier texture.
It is recommended to soak hulled barley before cooking, which can reduce cooking time by about 20 minutes. To do this, add one cup of rinsed hulled barley to a large bowl with three cups of cold water. Soak for at least two hours, but preferably overnight. If soaking for longer than 12 hours, transfer the bowl to the fridge as the barley may start to ferment. Rinse the barley again before cooking.
To cook hulled barley, add one cup of barley, ⅛ teaspoon of salt, and three cups of water to a medium pan. Bring to a boil, cover, and simmer for 45-60 minutes. The barley is cooked when it is tender and slightly chewy. If there is excess water, drain it off. Turn off the heat and let the barley sit for another 10 minutes to absorb any remaining water.
Pearl barley does not need to be soaked before cooking. Simply rinse the barley a few times under cold water. In a medium pot, add three cups of water, one cup of barley, and some salt. Bring to a boil, cover, and simmer for 30-45 minutes. The barley is cooked when most of the water is absorbed and the grain is tender and slightly chewy. Drain any excess water if needed.
Both types of barley can be cooked in advance and stored in an airtight container in the fridge for 3-4 days. They can also be frozen for up to one month. To reheat, defrost overnight in the refrigerator, then add to a saucepan on the stovetop with a few tablespoons of water. Cover and warm over medium-high heat until heated through.
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How to cook barley porridge in an Instant Pot
Cooking barley porridge in an Instant Pot is an easy, hands-off way to make a tasty and hearty breakfast porridge. It is also the fastest way to cook barley—a heart-healthy grain—to fluffy perfection in only 20 minutes!
To make barley porridge in an Instant Pot, first, add the barley to your Instant Pot. If you are using hulled barley, rinse it off first in a colander under running water to help get rid of some of the bitter flavours. Then, add water, a pinch of salt, and a little oil to the pressure cooker. Close the lid of the pressure cooker and make sure it is sealed properly. Set your Instant Pot to high pressure for 20 minutes for pearl barley (25 minutes for hulled barley). Once it’s done, quick-release the sealing vent. When the pressure cooking time ends, allow the Instant Pot to release the pressure naturally for 10 minutes. Then, carefully open the pressure valve to release the remaining pressure and steam. Stir in the milk, spices, raisins, and nuts before serving.
You can make a big batch of barley porridge and store it in an airtight container in the refrigerator for up to five days. You can also store cooked barley porridge in your freezer in an airtight bag with as much air squeezed out as possible for up to three months. To reheat, place the amount you wish to prepare in a saucepan on top of the stove.
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How to cook barley porridge on a stovetop
Firstly, you will need to decide which type of barley to use. There are two main types: hulled barley and pearl barley. Hulled barley is minimally processed, with only the inedible outer hull removed, and is more nutrient-dense. However, it requires soaking in cold water for a few hours before cooking and takes longer to cook (45 minutes to 1 hour). Pearl barley, on the other hand, is lighter in colour, has the husk and bran layers removed, and cooks faster (usually under 30 minutes).
If you are using hulled barley, put 1 cup of dry grains in a large bowl and add 3 cups of water. Leave it to soak for a few hours or overnight. For pearl barley, skip the soaking step and simply rinse the barley a few times to remove any dust and dirt.
Once your barley is ready, follow these steps to cook it on a stovetop:
- Add the barley to a medium saucepan and cover it with water (use 3 cups of water for every 1 cup of barley).
- Bring the water to a boil, then reduce the heat to low.
- Cover the saucepan and simmer until the barley is tender and most of the liquid is absorbed. This will take around 35-40 minutes for pearl barley and 45 minutes to 1 hour for hulled barley.
- If you are making barley porridge, now is the time to add your milk, spices, raisins, and nuts. Simmer for an additional 5 minutes.
- Serve the barley porridge hot.
You can also briefly toast the barley grains in butter before adding the water to give your porridge extra flavour and richness. Simply melt some butter in the saucepan over medium heat, add the barley, and cook for about 3 minutes, stirring frequently, until the grains are fragrant.
Leftover cooked barley can be stored in an airtight container in the refrigerator for up to 2 days and reheated on the stovetop by stirring in some milk and heating until the desired temperature is reached.
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How to store leftover barley
Storing leftover barley is simple and can be done in a few different ways. Firstly, it is important to note that barley should be stored in an airtight container to prevent moisture absorption and to protect it from pests.
If you have cooked barley, it is best to store it in the fridge in an airtight container, where it will keep for around 3 to 4 days. Alternatively, you can freeze cooked barley in a freezer-safe container for up to 1 month. To reheat frozen barley, defrost it in the refrigerator overnight, then add it to a saucepan with a little water. Cover and warm over medium-high heat until heated through.
If you have uncooked barley, it can be stored in a cool, dry place, such as a pantry or cupboard. It is best to keep it away from strong-smelling foods, as barley can absorb odors over time. At room temperature, hulled barley can last up to 18 months, while pearl barley can last up to 18-24 months when stored properly.
For those with the space, storing barley in the refrigerator or freezer can extend its shelf life, especially in humid climates. If you choose to store barley in the refrigerator, ensure it is tightly wrapped or sealed to prevent moisture absorption and odour absorption from other foods.
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What to add to barley porridge
Barley porridge is a tasty and healthy alternative to oatmeal. It is a versatile dish that can be adapted to suit your taste preferences. Here are some ideas for what to add to your barley porridge:
Nuts
Nuts add a crunchy texture and a boost of flavour to your porridge. Try using pecans, walnuts, almonds, cashews, macadamia nuts, hazelnuts, or even pistachios. Chopped nuts are a great way to add some texture to your porridge.
Spices
A combination of cinnamon and nutmeg can add a warming flavour to your barley porridge. For something different, you could try pumpkin pie spice. Cinnamon is a great way to add some sweetness without adding sugar.
Sweeteners
If you have a sweet tooth, you can add sweeteners such as brown sugar, maple syrup, honey, or date syrup. For a healthier option, you could use mashed bananas, cooked apples, or vanilla extract to sweeten your porridge.
Milk
Adding milk to your barley porridge will make it creamier. You can use any type of milk you like, such as almond milk, coconut milk, oat milk, or soy milk. If you prefer a richer porridge, you can add heavy cream or yogurt.
Fruits
Fresh or cooked fruits such as berries, bananas, apples, or figs can be a great addition to your barley porridge. They will add a natural sweetness and some extra texture. You could also try dried fruits such as raisins or cranberries for a chewier texture.
Other toppings
For some extra indulgence, you could add chocolate chips, cacao nibs, coconut flakes, or nut butter. A sprinkle of vegan granola or some hemp hearts and chia seeds will add a crunchy texture to your porridge.
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Frequently asked questions
Most recipes recommend using pearled barley, which is faster to cook than hulled barley. Hulled barley is a more whole version of the grain and is more nutrient-dense, but it requires soaking in cold water for a few hours before cooking.
If you're using hulled barley, put 1 cup of the dry grains in a large bowl and add 3 cups of water. Leave it for a few hours or overnight. Boil 3 cups of water (or broth) and add 1 cup of barley. 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. If you're using pearl barley, skip the soaking step and simply boil 3 cups of water and 1 cup of barley, then follow the same steps.
Hulled barley takes anywhere from 45 minutes to 1 hour to cook. Pearl barley is faster and typically cooks in under 30 minutes.
You can add milk, cinnamon, pecan halves, pepitas, honey, brown sugar, walnuts, nutmeg, berries, bananas, chocolate chips, or any other toppings of your choice.
