Pearled Barley Types

• Pearled barley comes from polishing at least part of the grain's hull, resulting in "pearls" of grain. Because the polishing process -- called "pearling" -- removes most or all of the hard hull, pearled barley cooks quicker than whole barley. Although it's a refined grain, its fiber exists throughout the grain. Pearled barley that looks tan has more hull on it than white pearl barley. Quick pearl barley is similar to quick rolled oats. The flattened flakes offer a different texture than the classic pearl barley. This form of pearled barley gets partially cooked during its processing when it's rolled and flaked. It doesn't require soaking and it cooks in 10 minutes.

Stovetop Cooking

• After you soak 1 part barley to 4 parts water for four hours or overnight, bring the barley to a boil in the soaking water and simmer for about 20 minutes. Use a tightly covered pot. The pearls take up most of the water and become tender when they're done. Pour off any remaining water. In comparison, to cook pearled barley without soaking it calls for 3 parts water to 1 part pearled barley and 45 minutes cooking time.

Slow Cooker Method

• A slow cooker offers a convenient alternative for one-dish meals with pearled barley. Use 2 1/2 parts water to 1 part pearled barley and cook it on the "High" setting with the cover on. Unsoaked pearled barley needs to cook for approximately 1 3/4 hours to become tender. Soaked pearl barley will be ready in about an hour. You can also cook soaked pearl barley in your slow cooker overnight on low to have it ready for breakfast, or start it in the morning for dinner.

Barley Options

• Because the entire grain is rich in fiber, pearl barley is less prone to breaking down and becoming mushy during longer cooking times or recooking than other refined grains, like white rice or pasta. Fully cooked pearl barley makes a filling addition to soups, casseroles, salads, appetizers and side dishes. Cook soaked pearled barley for breakfast by putting it on the stove 20 minutes ahead of when you want your morning meal. A bowl of hot barley with your favorite toppings makes a fiber-rich and satisfying breakfast. For convenience, refrigerate individual servings. Cooked pearl barley will keep for a week in the fridge.