I used to think barley was tricky to cook, but using a rice cooker changed everything. It’s such a convenient, easy method—like having an innovative tool that does the work for you. Whether hulled, pearled, or quick barley, this foolproof technique gives you perfectly cooked, healthy grains with minimal effort and super flavor.
Follow a step-by-step guide, use the correct water ratio, and you’ll get that nutty flavor and perfect texture every time. I like storing my cooked barley in the fridge or freezing it for later; sometimes, I toss in my favorite broth, herbs, or spices to level up the taste. It’s an excellent ingredient for soups, salads, or a hearty side dish. Once you try this method, you’ll wonder why you didn’t start sooner—it’s a total game-changer in your cooking routine and one of the easiest recipes I’ve ever made.
🌾 Best Barley Picks for Easy Cooking
My Go-To Types of Barley 🥣
Over the years, I’ve come to love barley—an ancient grain cultivated for thousands of years. Whether I’m prepping stir-fry, wraps, or salads, knowing the right types of barley has made my rice cooker a total game-changer. No more messy stove-top spills or burnt pots from simmering grains!
With the proper liquid ratio, a mix of water, broth, or even a spoon of Doenjang (fermented bean paste) gives terrific extra flavor with zero effort.
Why Hulled and Pearl Barley Stay in My Pantry 🏡
I usually choose hulled barley (an actual whole grain), also known as pot barley, barley groats, or scotch barley. It’s the least processed and still has the bran, endosperm layer, and outer shell parts. Though it’s hard and takes longer to cook, I soak it for several hours so it becomes tender with that nuttier, chewier bite. I find it the healthiest option—it retains its hull, absorbs less water, and is rich in vitamins, minerals, and germs.
Hulled Barley.
On busy days, I switch to pearl barley (or pearled barley), which is easier to find in most grocery stores in the United States. It removes the rigid outer hull and is polished, making it lighter in color, with a smoother surface and a mild, nutty flavor. It cooks faster—about 25-30 minutes—and works well in warm dishes. For quick meals, quick barley is a lifesaver! It’s partially cooked, like minute rice, and gets ready quickly. Though it lacks fiber compared to whole-grain options, it’s perfect when you’re short on time but want something wholesome.
Pearl Barley.
🌿 Let’s start making barley in the rice cooker—a simple, no-fuss method I always trust in my kitchen. Whether it’s a fancy or basic model, this is the easiest way to cook and prepare this healthy grain perfectly every time.
🥣 Ingredients
- 1 cup pearled barley / hulled barley (If using hulled barley, soak it for a few hours and increase cooking time as it takes longer to cook and needs a bit more liquid)
- 2 cups water (add 0.5 to 1 extra cup of liquid for hulled barley)
- ½ teaspoon salt (less if using a salty broth)
Optional Ingredients (Gluten-Free)
- Diced onion
- Diced mushroom
- Miso (ensure it’s gluten-free)
- Sofrito (homemade or certified gluten-free)
- Chopped bell peppers(red or any color)
🍽️ Equipment
- Rice cooker (simple or fancy, whichever works best for you)
- Fine mesh strainer (preferably metal for durability)
I always rely on these to cook barley perfectly. The rice cooker makes it easy, and the metal strainer is excellent for rinsing small grains like rice or quinoa without hassle.
📝 Instructions
Rinsing the Barley 🌊
To start, rinse your uncooked Barley thoroughly under running tap water using a metal sieve. This helps remove any dust or starch from storage and keeps the Barley from becoming a sticky blob. Rinsing ensures your grains cook up perfectly without being overly sticky.
Setting Up the Rice Cooker 🍳
Add your rinsed Barley to the rice cooker bowl and pour the right amount of water.
For pearl barley, use 2 cups water per 1 cup of Barley.
If you’re using hulled Barley, use 3 cups of water.
A quick cooking spray on the bottom of the rice cooker pot helps prevent sticking and makes clean-up easier.
Cooking the Barley 🍚
Place the lid on the rice cooker, press the button, and let it work its magic.
If your cooker has settings, choose the brown rice option. It’ll typically take about 50 minutes to cook 1 cup of pearl barley, but the time may vary if you have a large rice cooker.
Letting It Sit and Fluffing It Up ⏲️
Once done, let the barley rest in the rice cooker for 10-15 minutes. This allows the grains to become tender and not mushy. After resting, fluff the Barley with a fork to separate the grains and enjoy the perfect texture.
Experimenting with Different Barley Types 🧑🍳
If you want to try other types of Barley, such as quick Barley, adjust the water ratio to 2 cups water per 1 cup of Barley.
While I’ve mainly used pearl barley, I’m sure hulled and quick Barley will cook just as well in the rice cooker with some experimentation. If you’re curious about other methods, you can also explore how to cook barley in an Instant Pot—it’s an excellent option for busy days when you need something quicker and hands-off.
🔄 Substitutions and Variations
- Swap Water with Broth for Depth 🍜 I often cook my barley in chicken, vegetable, or beef broth instead of water—it instantly adds more flavor. It gives that cozy, comfort-food vibe without much effort.
- Add Spices Early for Extra Warmth 🌿 At the beginning, I throw in some garlic, a pinch of cumin, or other spices I have on hand. They slowly blend in while cooking and complement the dish, especially when served with hearty mains.
- Buttery Finish or Olive Oil Shine 🧈 Once the barley is done, a tablespoon of butter or a drizzle of olive oil with a pinch of salt and pepper gives it that fantastic final taste—it’s my go-to for both side dishes and grain bowls.
- Easy Mix-ins That Make It Pop 🥗 To jazz things up, I love to add a bit of lemon, fresh herbs, or a splash of vinaigrette. Tossing in onions, veggies, or feta turns it into something special with almost no extra work.
🍲 Creative Ways to Enjoy Cooked Barley
- Sweet Morning Start 🍯
I often warm cooked barley with milk, a touch of cinnamon, a drizzle of honey, and some nuts for a cozy porridge. Or I layer it with yogurt, fruit, and a sprinkle of seeds—my favorite way to start the day, feeling nutritious and ready.
Cooked barley with fresh fruits, nuts, and seeds.
- Fresh & Filling Salads 🥗
Toss barley into salads with fresh vegetables, herbs, and a zesty vinaigrette. For a Mediterranean-style twist, I combine cucumbers, tomatoes, olives, feta, lemon, and oregano—it’s light, refreshing, and always a hit at my table.
- Warm Bowls & Mains 🍲
I like warm bowls for dinner—I mix in roasted veggies, a creamy dressing, and some greens. I also stir them into risotto-style dishes with broth, cream, and sautéed veggies. It’s a wholesome, satisfying main packed with texture.
- Stuffed Veggies & Sides 🌶️
I love stuffed peppers or zucchini with barley, cheese, herbed spices, garlic, and olive oil. It’s a comforting side dish or easy dish that feels like a treat but takes little effort.
- Snack-Worthy Bites 🍘
My go-to snacks? Form patties with breadcrumbs, eggs, chickpeas, and herbs, then bake or fry until golden. Or toss into quick stir-fries, soups, or a hearty beef stew. However you use it, barley always adds heart, bulk, and bold flavor.
Barley, vegetable, and beef soup.
🧊🔥 Storing and Reheating
Store It Right, Keep It Fresh
I like to plan ahead when I cook a big batch of barley in my rice cooker. Making extra is an excellent idea since this whole grain is healthy and freezer-friendly. Just be sure to allow it to completely cool before transferring it to an airtight container—this helps prevent freezer burn. In the fridge, barley stays fresh for 4 to 5 days.
Freeze in Portions, Reheat with Ease
I also love freezing portions, so I always have barley ready. You can store it in the freezer for up to 4-5 months and get the best results. For a quick meal, I defrost it in the microwave on low heat, stirring every 2 minutes until it reaches the desired temperature. Or, for a softer feel, I let it defrost slowly in the fridge. Either way, it keeps its flavor and texture perfectly.
💪 Nutrition
Packed With Goodness
I love cooking barley in my rice cooker because it’s easy to get a whole grain packed with nutrients into my meals. Just one cooked cup of barley provides magnesium, manganese, selenium, copper, and chromium—plus, it’s high in fiber and low in fat. It also gives you slightly less protein than quinoa or brown rice. Also, the B vitamins, like niacin, are great for helping your body function at its best.
Health Benefits You Can Count On
With its impressive nutritional profile, barley can help reduce and even prevent issues like cholesterol, diabetes, gallstones, and certain types of cancer. That’s a lot of health benefits from a simple grain!
I often get asked how barley compares to other grains, especially oats. In the barley vs oats debate, both are super nutritious. Still, barley packs more fibre, while oats are naturally gluten-free. I love using both, depending on the dish, but barley’s chewy texture and hearty feel always win me over for soups and grain bowls.
Just remember, barley contains gluten, so it’s unsuitable for anyone following a gluten-free diet.
If you want more details on its calories or how it compares to other grains, check out the USDA and Harvard T.H. Chan School of Public Health.
🍴 Favorite Barley Recipes Around the Web
After cooking barley many times, I love how flexible this whole grain is. I often use it in soups and grain bowls or even swap it for rice in stir-fries. That chewy texture adds just the right touch. I’ve found some great recipes online that I keep returning to, and they always make my leftover cooked barley feel brand new.
- Beef Barley Vegetable Soup – A hearty and comforting soup combining tender beef, vegetables, and chewy barley.
- Barley Primavera – A twist on traditional risotto, using barley for a nutty flavor and added nutrition.
- Barley and Moong Dal Khichdi – A simple and nutritious Indian dish combining barley and moong dal.
- Vegetarian Barley Moussaka – A meatless version of the classic Greek dish, using barley for added texture.
📝 Recipe Card
Perfectly Cook Barley in a Rice Cooker
Equipment
- 1 Rice Cooker Basic or fancy, both work great
- 1 Fine Mesh Strainer Preferably metal, for rinsing barley easily
Ingredients
- 1 cup Pearl or Hulled barley Soak hulled barley for a few hours; increase water if using hulled
- 2-3 cups Water 2 cups for pearl, 3 for hulled barley
- 0.5 tsp Salt Adjust if using broth
Optional Add-ins
- Diced onion
- Diced mushroom
- Miso (ensure it’s gluten-free)
- Sofrito
- Chopped bell peppers
Instructions
- Rinse the Barley: Rinse 1 cup of uncooked barley thoroughly under running water using a fine mesh strainer.
- Add to Rice Cooker: Transfer rinsed barley into the rice cooker. Add 2 cups of water for pearl barley or 3 cups for hulled. Lightly spray the rice cooker pot with oil to avoid sticking.
- Cook the Barley: Close the lid and start the rice cooker. If your model has settings, select "brown rice." Cooking takes about 50 minutes for pearl barley; hulled may take longer.
- Rest and Fluff: Let the barley sit for 10–15 minutes after the cooker finishes. Then, fluff with a fork before serving.
Notes
📝 Recipe Notes
- Use broth instead of water for more flavor.
- Add garlic, cumin, or other spices to infuse extra taste before cooking.
- Stir in butter or olive oil at the end for richness.
- Barley is freezer-friendly—portion and store for easy future meals.
- Great in salads, grain bowls, soups, stuffed veggies, and more.
- Not suitable for gluten-free diets.
❓ Frequently Asked Questions
How much does 1 cup of dried barley make?
When I cook 1 cup of dried barley, it makes about 3 cups of cooked barley. This works great for meal prepping or adding to soups, salads, or grain bowls!
Do you need to soak barley before cooking it?
I usually soak hulled barley since it helps the grains cook faster. If I forget, it’s no big deal; it just takes longer. I don’t usually bother with soaking pearl and quick barley.
How long does cooking barley in a rice cooker take?
In my basic rice cooker, pearled barley takes about 50 minutes to cook. Hulled barley takes a little longer, while quick barley cooks in a fraction of the time.
What is the barley-to-water ratio in a rice cooker?
The water-to-barley ratio depends on the type of barley you’re using:
Hulled: 3 cups of water, 1 cup of barley
Pearl: 2 cups of water, 1 cup of barley
Quick: 2 cups of water, 1 cup barley
Can you cook other grains in a rice cooker?
Absolutely! A rice cooker can cook pretty much any type of grain. It’s a versatile tool for grains like quinoa, rice, or farro
What’s the best way to cook barley?
It really depends on your preferences! If you don’t want to use a special appliance, I recommend boiling it on the stovetop. If you’re into Instant Pot cooking, that works too! The rice cooker is also a great option, especially if you’re making it for soups or salads.
Do you need to rinse barley before cooking?
I always thoroughly rinse barley before cooking to remove any dust or debris. While pearl barley is more processed and doesn’t require soaking, it’s still a good idea to rinse it.
Will barely spike my blood sugar?
Hulled barley has a low glycemic index, releasing sugar slowly into the bloodstream. Pearled barley has a medium glycemic index (around 35), so it’s still a healthy choice for most people.
Does barley contain gluten?
Yes, barley contains gluten, so it’s unsuitable for gluten-free people.
Is barley healthy?
Yes, barley is very healthy. Both pearled, and hulled barley are full of nutrients and soluble fiber. Hulled barley has more nutrients and is considered the more nutritious option!