Baked Pearl Barley
A hands-off approach to perfectly tender, separate grains
Why This Recipe Works
Baking barley ensures even heat distribution, preventing the scorching or uneven texture that often occurs on the stovetop. This method produces plump, distinct grains that work equally well as a simple side dish or a hearty base for grain bowls.
Instructions
Adjust the oven rack to the middle position and heat the oven to 375°F. Spread the barley in an even layer in an 8-inch square glass baking dish.
Bring the water, butter, and salt to a boil in a covered medium saucepan over high heat.
Stir the boiling liquid to combine, then pour it immediately over the barley. Cover the baking dish tightly with aluminum foil—ensure the edges are crimped well to trap the steam necessary for even cooking.
Bake until the barley is tender and no water remains in the dish, 70 to 80 minutes.
Remove the dish from the oven and uncover. Fluff the barley with a fork to separate the grains and release excess moisture. Re-cover the dish and let the barley sit for 10 minutes to finish the hydration process. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 5 days.
