Instructions: Use cooked barley as a substitute for cooked rice or other grains in your favorite recipes. Below is a helpful reference chart.

MEDIUM BARLEY WATER SALT (optional) YIELD 1/4 cup 1 cup 1/8 tsp. 1 cup 1/2 cup 2 cups 1/4 tsp. 2 cups 3/4 cup 3 cups 1/2 tsp. 3 cups 1 cup 4 cups 1/2 tsp. 4 cups

QUICK BARLEY WATER SALT (optional) YIELD 1/3 cup 2/3 cups 1/8 tsp. 1 cup 2/3 cup 1-1/3 cups 1/4 tsp. 2 cups 1 cup 2 cups 1/2 tsp. 3 cups 1-1/3 cup 2-2/3 cups 1/2 tsp. 4 cups

COOKING DIRECTIONS
Boil water. Stir in barley and salt, if desired. Cover; reduce heat.

Simmer:
45 to 50 minutes for Medium Barley
10 to 12 minutes for Quick Barley
Remove from heat; let stand 5 minutes.

HELPFUL HINTS

* To store cooked barley:
Refrigerate barley in tightly covered container up to 1 week. Or, freeze in tightly covered container bag up to 6 months.

* To reheat cooked barley:
MICROWAVE: Remove barley from freezer container or bag. Place in microwavable container. For each cup of barley, sprinkle with 2 tablespoons water; cover. Microwave on HIGH 2 to 3 minutes, stirring half way through cooking.

STOVETOP: Place barley in heavy saucepan. For each cup of barley, sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8 minutes or until heated through, stirring occasionally.

* For a new twist -
toss cooked barley into salads
stir cooked barley into soups and stews
mix cooked barley with stir-fried vegetables

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