- 1 cup pearl barley
- 3 cups water or vegetable broth
- ½ teaspoon salt
- 1 tablespoon olive oil or butter optional
- 1 –2 tablespoons fresh parsley chopped (optional, for garnish)
- Rinse the barley under cold water before cooking.
- Use 3 cups of water or broth for 1 cup of pearl barley.
- Simmer gently until the barley is tender but still slightly chewy.
- Drain any excess liquid after cooking.
- Let the barley rest for 5 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.