How To Make Baked Barley

Baked barley is tender and easy to make. Although it isn't exactly the most economical way to cook your grain due to the amount of time it spends in the oven, it can be helpful to learn. And it just might turn out to be your favorite way to make barley.

Before making oven baked barley, you can toast it briefly in a hot, dry pan to bring out more flavor; then set aside until ready to use.

Pour 2 1/2 cups water or veggie broth in a covered saucepan. Add 1 Tablespoon of fat (such as Extra-Virgin Olive Oil, or a non-dairy butter like Earth Balance).

Meanwhile, place 1 cup pre-soaked barley into a one-and-a-half quart glass baking dish. When water (or broth) comes to a boil, add to the dish, stirring to combine. Cover the dish tightly with heavy-duty aluminum foil. Bake on the middle oven rack at 375 degrees for 1 1/2 hours.

When the barley is tender to your liking, remove the cover and fluff the barley with a fork.

Helpful Tips:

• To reduce cooking time, soak your barley overnight before baking. Refer to soaking instructions on the main Barley page;
• If you prefer to use pearled barley instead of hulled, reduce cooking time by at least half. (Note, pearled barley is less nutritious - like the difference between white rice and brown rice).

Your barley is ready to eat. Create your very own recipe with some of your favorite ingredients from Barley's "Vegan Flavor Matches" list.

Do you have a question about baking barley?
Click here to ask on the vegan Barley main page.

Return to Barley from the Baked Barley page
Return to the Whole Grains page
Return to the Vegan Cooking page
Return to the VeganCoach.com Homepage

If You Like Barley Try...

Brown Rice!

Buckwheat/Kasha!

Quinoa!

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