Barley

Rinse it, then simmer pearl barley in plenty of water for about 25–30 minutes; hulled barley usually needs 45–60 minutes. Drain any excess water when the grains are tender but still pleasantly chewy.

Cool it promptly, then keep it in a covered container in the fridge and use it within 3–4 days. You can also freeze cooked barley in portion-sized containers and reheat it until steaming hot.

Add it to vegetable or lamb soup, or use it in a barley risotto, sometimes called orzotto. Chilled barley also works well in a salad with roasted vegetables, herbs and a sharp dressing.

Yes: barley is a good swap in soups, grain salads and risotto-style dishes, though it is chewier and takes longer to cook. Add extra cooking liquid and allow more time than you would for white rice.

Pearl barley has more energy and protein per 100 g: 141 kcal and 4.1 g protein, compared with 103 kcal and 2.7 g protein in barley. Pearl barley is polished, while hulled barley keeps more of its outer layers.

No. Barley contains gluten, so it is not suitable for a gluten-free diet; barley malt and malt extract are also made from barley.

Barley water is made by simmering barley in water, then straining the grains; lemon is a common addition. The strained drink is different from eating the cooked barley, which retains the grain's texture.