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.