Stovetop Barley II

This method for cooking barley frees the cook from having to worry about the amount of water initially used, thereby removing the risk of grossly under-cooked barley that exists with the rice (absorption) method. It is useful when one wishes to leave the barley largely unattended (as the risk of sco

Category: Barley

Ingredients

• Barley
• Water
• Salt (optional)
• Neutral cooking oil (optional, to reduce foaming)

Instructions

1. If desired, rinse barley under running water until water runs clear.
2. Place the barley in a pot, and add enough water to cover the barley by several inches. Add salt and oil.
3. Cover, and bring to a boil, skimming any foam that forms.
4. Boil until barley grains have swelled to 3 times their original size and are a semiopaque white.
5. Drain into a colander.

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