100g Barley, (either the pearled, or the non-hulled variety)
8 cups of water
Salt and sugar to taste
Since barley takes a bit of time to cook, you might first want to soak it, Preparation Time: 50 minutes – 1½ hours depending on the barley variety
either overnight, or for about half and hour to one hour in a bowl of
Wash the barley before and after you soak it. When you’re ready to cook
it, you can place it in a saucepan along with the water and put it on a
medium high heat.
Add a little bit of salt to taste, and wait for the water to boil. At this point
you can lower the heat to low and cover the pan if you wish.
Be warned though that if you close it and go, the minute you leave, the
water will begin to boil and overflow in a manner reminiscent to Niagara
Leave it to slow cook for about 20-30 minutes depending on the variety
of barley you’re cooking. For instance the pearled variety takes less time
than the non-hulled variety of barley.
When the water has reduced to about half or just under, you can take it
off the fire and serve with sugar or sweetener to taste.
Serves: makes 3-4 servings