Barley

Rinse it, then simmer pearl barley in plenty of water for about 25–35 minutes; hulled barley usually needs 45–60 minutes. Drain it when tender but still pleasantly chewy.

Pearl barley does not need soaking. Soaking hulled barley overnight softens the grains and can shorten its cooking time; drain and rinse it before simmering.

Pearl barley has had its outer bran layers polished away, so it cooks faster and has a softer texture. Hulled barley keeps more of the bran and takes longer to cook.

Keep uncooked barley in a sealed container in a cool, dry cupboard. Refrigerate cooked barley promptly in a covered container and use it within three to four days.

Add it to vegetable soup, beef stew or Scottish broth, or cool cooked grains for a salad with herbs, roasted vegetables and a sharp dressing. Barley also makes a creamy risotto-style dish.

Yes, especially in soups, stews and grain salads, but allow more cooking time and expect a chewier, nuttier result. For a risotto-style dish, stir in stock gradually as the barley cooks.

Yes. Barley provides 15 g of fibre per 100 g, making it a particularly fibre-rich grain.