Oven-Baked Pearl Barley
A hands-off method for perfectly tender and distinct grains
Why This Recipe Works
Baking pearl barley in the oven provides more even heat than the stovetop, ensuring every grain is tender without the risk of scorching or gumminess. This method results in a nutty, chewy texture that holds up beautifully in salads or as a hearty side dish.
Instructions
Adjust an 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. Once boiling, stir briefly to combine, then pour the liquid immediately over the barley in the baking dish.
Cover the baking dish tightly with aluminum foil to trap the steam. Bake until the barley is tender and no water remains in the dish, 70 to 80 minutes.
Remove the dish from the oven and carefully uncover. Fluff the grains with a fork, then re-cover the dish and let it sit for 10 minutes to allow the moisture to redistribute for a better texture. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 5 days.
