A Staple Grain in Many Forms
Barley's versatility in the kitchen is enabled by its different forms, each offering unique textures and cooking properties. The most common varieties found in grocery stores are hulled and pearl barley, with malted barley used predominantly in the beverage industry.
Hulled Barley
As a true whole grain, hulled barley retains most of its nutrient-rich bran and germ layers, with only the tough, inedible outer husk removed.
- Chewy texture: Hulled barley offers a firm, chewy consistency, similar to other whole grains like farro or wheat berries.
- Longer cooking time: It requires a longer simmering time than pearl barley—typically around 50–60 minutes—or benefits from overnight soaking.
- Uses: It is often incorporated into hearty recipes where a robust texture is desired. Popular dishes include grain bowls, pilafs, and vegetarian stews.
Pearl Barley
Pearl barley is created by polishing the grain to remove the outer husk and all or part of the bran layer, giving it a lighter color and a faster cooking time.
- Soft and tender: This processing results in a softer, less chewy grain that cooks more quickly.
- Thickening agent: Its starch content makes it an excellent thickening agent for soups, stews, and risottos, absorbing the flavors of the cooking liquid.
- Uses: Pearl barley is a common ingredient in many creamy dishes and is famously featured in the traditional Scottish dish, Scotch Broth.
Malted Barley
Malting is a process where barley grain is soaked in water, allowed to germinate, and then dried in a kiln. This process activates enzymes that convert the grain's starches into fermentable sugars.
- Brewing: Malted barley is a foundational ingredient in beer production, providing fermentable sugars, flavor, and color.
- Distilling: It is also essential for distilling spirits, including most traditional whiskeys.
- Food products: Malt extract, a concentrated syrup made from malted barley, is used as a natural sweetener in baked goods, breakfast cereals, and malted milkshakes.
Barley Flour
Made from ground barley, this flour adds a nutty flavor to baked goods.
- Low gluten content: It cannot produce the light, airy texture of wheat flour on its own, so it is often combined with wheat flour to create a denser, darker bread.
- Baking uses: Barley flour is used for unleavened flatbreads, pancakes, muffins, and as a thickener for soups and gravies.
- International specialties: Specific dishes like Norwegian Flatbrød and Korean Chalboribbang (pancakes) utilize barley flour.
Culinary Applications Around the World
Barley's adaptability is showcased in a wide range of global recipes and applications.
Soups and Stews
Barley is a classic addition to soups and stews for its ability to add bulk, fiber, and a satisfying chewiness.
- Beef and Barley Stew: A timeless favorite, this dish combines tender chunks of beef with hearty vegetables and plump barley.
- Mushroom Barley Soup: A vegetarian-friendly soup where the nutty barley complements the earthy flavor of mushrooms.
- Scotch Broth: A traditional Scottish soup featuring lamb or mutton, mixed vegetables, and pearl barley.
- Ash-e-jow: An Iranian or Persian barley soup that often includes beans, herbs, and other grains.
Salads and Grain Bowls
Cooked and cooled barley makes an excellent base for hearty, fiber-rich salads.
- Mediterranean Barley Salad: Combines cooked barley with roasted vegetables, feta, herbs, and a lemon vinaigrette.
- Barley Salad with Corn and Zucchini: A light and fresh summer salad option.
- Barley and Roasted Asparagus Salad: A springtime salad that pairs the earthy grain with fresh, seasonal produce.
Breads and Baked Goods
While barley flour has lower gluten, it's used in specific baked goods to add flavor and fiber.
- Flatbreads and Crackers: The low gluten content makes barley flour ideal for rustic, dense flatbreads and crunchy crackers.
- Multi-grain Breads: Blended with wheat flour, it adds a wholesome, nutty flavor to yeast breads and other baked goods.
- Pancakes and Muffins: Provides a nutritional boost to breakfast items.
Beverages
Barley's role extends well into the beverage aisle, thanks to the malting process.
- Beer and Whiskey: The most well-known use of malted barley, providing the fermentable sugars and distinct flavor profiles.
- Malted Milk Drinks: Powders and flavorings made from malted barley are used in milkshakes and hot drinks like Ovaltine.
- Barley Water: A simple, refreshing drink made by boiling pearl barley and flavoring it with lemon or orange.
Miscellaneous Products
Barley's usefulness isn't limited to main meals and drinks.
- Breakfast Cereals: As flakes or ground into flour, barley is found in many morning cereals.
- Sweeteners and Flavors: Malt extract and malt syrup are used as flavorings and sweeteners in many processed foods.
- Puddings: Pearl barley can be cooked down into a creamy pudding base.
- Tsampa: A staple food in Tibet made from roasted barley flour.
Comparison of Barley Types
To help you choose the right type for your needs, here is a comparison of hulled and pearl barley.
| Feature | Hulled Barley | Pearl Barley |
|---|---|---|
| Processing | Only the inedible outer hull is removed. | Outer hull and bran layer are removed and polished. |
| Nutritional Profile | Higher in fiber and nutrients due to intact bran and germ. | Lower in fiber and some nutrients due to polishing. |
| Texture | Firm, robust, and distinctly chewy. | Softer, less chewy, and creamier when cooked. |
| Cooking Time | Long (50–60 minutes), often benefits from soaking. | Shorter (25–30 minutes), no soaking required. |
| Uses | Hearty soups, stews, grain bowls, pilafs. | Creamy risottos, thick soups, puddings, thickeners. |
| Appearance | Pale brown, resembles wheat berries. | Pearlescent white, small round grains. |
Conclusion
Barley is a humble yet remarkably versatile grain that can be incorporated into countless culinary creations, from hearty and savory main courses to sweet beverages and baked goods. Whether you choose the nutritious whole-grain hulled variety or the quicker-cooking pearl barley, its nutty flavor and chewy texture can enhance a wide array of recipes. For brewers and distillers, malted barley is indispensable, while ground barley flour offers a wholesome alternative for rustic baking. Embracing this ancient grain is an excellent way to add fiber and flavor to your diet. For specific recipes, the BBC Food website is a great resource for ideas on using barley in the kitchen.
