Baked Barley

barley

unsalted butter

salt

water

Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove the cover, fluff with a fork and serve immediately.

I seem to be in the minority here.  I used Bob's Red Mill Hull-Less Barley.  I know there is hulled, hull-less, and pearl barley.  So I am wondering that even though the recipe calls for hulled barley, are you using pearl barley?  I understand that the end result should be chewy, but after 1 hour in the oven using the exact instructions, the barley was still hard as a rock and the water was not absorbed.  Can someone help me figure out what I am doing wrong?  Thank you!

For a richer, vitiamin A enriched side dish, try  taking a 32oz carton of no sodium stock (chicken or beef) Add -2 carrots cut in thirds, 1 onion cut in fourths, 2stalks celery, 1small bay leaf, few sprigs of thyme 2-3 garlic cloves. Bring up to a boil.Reuce heat and simmer till reduced down to 2 C..Remove veggies( I toss them out b/c I have by then used up both the flavor and the vitiamins ) I then use this 2 Cups in the barley recipe. Sometimes, when finished,I stir in some sauted mushrooms, onion an some frozen peas ...sometimes, not.No matter how you make this, MAKE DOUBLE...IT FREEZES WELL I freeze this in small zip locks for other uses

Love this recipe. I use broth and add veggies (carrot, celery, onion in the food processor, sometimes frozen peas) and a seasoning (curry, Italian or your favorite blend). Always comes out perfect and is a kid-pleaser!

This si a very simple recipe. I changed it a little. I did 1 cup of boiling water and 1 cup go boiling chicken broth.I also added 1/4 cup fresh broccoli, 1/4 cup diced yellow onion, and 1/4 cup frozen carrots (I did not have fresh ones). I also baked it a little longer, I did 1hr and 30 minutes. If you want it more juicy add more chicken broth. It was delicious and easy.

Hit this with some truffle oil after baking for an awesome experience.

So easy. I have a curse when it comes to cooking grains such as rice and barley--always underdone + crunchy or burnt. THANK YOU ALTON!

Perfect. I fell in love with barley recently when making a mushroom soup. I decided to try it as a side dish. I was pleasantly surprised at it's texture, (looking for a healthier alternative to pasta and rice.) I'm happy that I came upon this recipe, since it couldn't be easier. It turned out perfectly. No fuss, no muss and a perfect texture! You don't need the butter if looking for a healther version. Instead of 2 Cups Water I used 1 Cup Water and 1 Cup low sodium low fat chicken broth. I will reheat throughout the week and throw in various combinations of baby spinach, mushrooms, onions, green onions. I think I might even try it once with beef broth. The cooking method is just so easy! Thanks Alton!

I've never cooked barley before, so this was a first for me.  So yummy!  I added some sauteed onions and garlic, some fresh dill, and some crushed red pepper flakes, then followed the cooking directions.  Turned out perfect!  Also, I did some research on the nutritional value of barley (I'm battling colon cancer).  Turns out, barley prevents cancer cells from being "energetic".  Thanks Alton!!  

Excellent! I made it with 1c boiling water and 1c boiling chicken broth. Served it with a skillet chicken with apples, onions and cranberries that has a spicy apple juice-based sauce. Delicious!

I just use a Pyrex 11x7 glass dish and put foil tightly over. I feed vegans and this is a DELICIOUS variation: 1 c. veggie broth + 1 c. water, 1 T Earth Balance (fake) butter, and added 2 T of flax meal. 'Twas DELISH!

baked barley

Prep Time: 5 minutes

Cook Time: 1 hours

Total: 1 hours, 5 minutes

Servings: 5

Author : Alton Brown

Ingredients

Instructions

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