Your interest: 25104, duration: 3m 34s,interesting: there are no additional information, evaluation: 90. Comments from you:

- Barley is for breakfast cereals, not that other faggy stuff
- baaaarlie
- can I leave the barley in water a night before cooking it? and aren't you taking part of the nutrition out by rinsing too much?
- dehulling of Barley required after threshing but not in case of Wheat !!!!
- You can pressure cook the barley either a stove top or a counter top electric one, takes 18 mintues
- Put your barley in the slow cooker
Cover with enough water at least 4 times its volume
Slow cook for 3 hours
Enjoy your cooked barley inside its own gravy

- All those talking about it taking too long. Why not cook a couple pounds of it all at once...and then freeze it!! It will keep for months and it cuts down on boiling water everytime, cuts down on time, and cuts down on heating up.
- If time is important, use a pressure cooker. It will cut the cooking time in half. If energy is of prime importance, use a Thermal Cooker. You will only heat it for 15 minutes, but you will have to wait a longer time while it cooks in the residual heat. The nice part about that is that you don't have to watch over it while it finishes cooking.
- I was wondering also why it looks "exploded"? When I see rice like that I know it's been cooked too long for my taste. Could one, instead, perhaps sauté in a small amount of oil then add the water. BTW, what is the purpose of the rinsing....especially the second rinse?
- Add apple butter to barley, or your favorite preservatives, jams or gelatins for an awesome breakfast!
- no need to watch again the half cook barley just boil with lot of water until swelled then cool it add some sugar and enjoyed a tasty barley drinks
- this takes toooo long to prepare. The cost of used energy is enormous. I am thinking there has to be quicker or faster method to cook barely.

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