Pearled barley is the most common form of barley, and it cooks at a much quicker rate than typical barley. This is because the outer layers of the barley have been partially removed, leaving only a small, smooth pearl – hence, the term “pearled”. With its pleasant nutty flavor and chewy texture, pearled barley adds heft to soups and stews, makes a wonderful pilaf, and can even be cooked into a hearty porridge.
Net wt. 17 oz (481.9 g)
What is pearl barley and how to use it?
Pearled barley is much faster-cooking than typical barley because the outer layers have been partially removed. Pearled barley is the most common form of barley, and with its pleasant flavor and texture, it is often added to soups and stews to add nutrition and bulk.
How to cook pearled barley (basic instructions)
- Add 1 cup of barley to 3 cups of boiling water. Season to your liking.
- Simmer, covered, for 40 minutes or until the liquid is absorbed and the barley is tender with a slightly chewy texture.
- Drain any excess liquid.
For more details about how to cook barley, as well as more tips and advice, check out our barley guide.
Pearled barley recipes & ideas
Pearled barley has a mild nutty flavor and chewy texture, making it a delicious addition for soups and stews. You can even make it into a porridge, like in this Burbara recipe, or try it in the recipes below:
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