Barley in a pressure cooker is quick, tasty, and always al dente. A great substitute for rice in poke, perfect to pair with beans and seasonal vegetables, ready to add to winter soup, summer salad, omelette, or meatballs. Discover barley here.
#cookinggrains
Other recipes with this grain:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Pressure Cooker
- Cuisine: Healthy
- Seasonality: All Seasons
- Energy 208.50 (Kcal)
- Carbohydrates 54.17 (g) of which sugars 0.00 (g)
- Proteins 8.33 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 10.43 (g)
- Sodium 394.58 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Barley in Pressure Cooker
DOSAGE per person
– boiled barley as a side or main: 2.5-2.8 oz
– boiled barley for soup about 1.2 oz
- 10.5 oz pearled barley (hulled or whole grain)
- 5 cups water (or a little less)
- 1 tsp salt
Tools
- Pressure Cooker Lagostina La Classica
With grains, it is always better not to exceed half the filling capacity of the pressure cooker (internal and external line found on the surface of the pot), because during cooking they can produce foam that can clog the steam release valve.
If foam comes out of the pressure cooker during cooking, turn off the heat immediately and resume cooking after a few minutes.
Barley in Pressure Cooker
WASHING and SOAKING
PEARLED BARLEY
Rinse the barley thoroughly under running water to remove any impurities and some of the starch. To speed up its cooking, it can be soaked for a few hours, but it is not necessary.
HULLED BARLEY (shelled)
Requires soaking for 8-12 hours.
COOKING
PEARLED BARLEY
Cooks in about 15 minutes in a pressure cooker.
HOW MUCH WATER for pearled barley?
– For absorption, about 2.5 times its weight in water (10.5 oz x 2.5 = 26.3 oz).
(or 1 bowl of barley, 2 generous bowls of water)
– For boiling with final draining, about three times its weight (10.5 oz x 3 = 31.5 oz).
HULLED BARLEY
Cooks in 20-25 minutes in a pressure cooker with three times its weight in water.
HOW MUCH WATER for hulled barley?
– For absorption, about 3 times its weight in water (10.5 oz x 3 = 31.5 oz).
(or 1 bowl of barley, 3 bowls of water)
– For boiling with final draining, about four times its weight (10.5 oz x 4 = 42 oz).
IN PRESSURE COOKER
Pour the rinsed barley into the pressure cooker and cover it with the required water, salt now or at the end of cooking.
Close the pressure cooker and turn on the heat. From the classic whistle, lower the flame and continue cooking. Once the heat is turned off, let the pressure cooker vent on its own and open it only when the safety lock has dropped, so the grain will continue cooking (a technique that also makes opening the pressure cooker less dangerous). If there is still water at the end of cooking, close the pot again and wait for the grain to absorb all the water.
Pour the barley into a bowl and, if desired, season it with a drizzle of extra virgin olive oil to separate the grains.
Whole Grain Barley
Requires a long soak, of at least one day. It must be washed and rinsed several times until the water is clear.
Cooks in 30-45 minutes in a pressure cooker with 3-4 times its weight in water.
HOW MUCH WATER for whole grain barley?
– For absorption, about 3.5 times its weight in water (10.5 oz x 3.5 = 36.8 oz).
(or 1 bowl of barley, 3 generous bowls of water)
– For boiling with final draining, about five times its weight (10.5 oz x 5 = 52.5 oz).
Storage
Cooked barley can be stored in the refrigerator, inside an airtight container, for up to 4 days.
