Cooked Whole Barley
Recipe from Good Food, Great Medicine
Makes about 3 cups
6 cups water
1 teaspoon salt
1 cup whole barley (not pearled)
1. Bring water to boil in 4-quart saucepan. Add salt and barley. Turn heat down to allow a slow boil and cook for 1 to 1.5 hours, at least.
2. Check a few grains for doneness. If they are the least bit rubbery, simmer for another 10 minutes before testing again.
3. Drain barley, saving liquid for soup stock. Use as a brown rice or quinoa substitute.