Use it up · Grains, rice and pasta

Barley

Have extra barley? Here’s how to choose, store and prep barley, plus 6 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Pearl barley cooks faster than hulled barley.

🧊 Storing it

Pantry: Sealed, in a cool, dry place
Fridge: Cooked: 3 to 4 days, like other leftovers

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from FoodSafety.gov.

🔪 Prepping it

Simmer about 30 to 40 minutes, or add straight to soups and stews.

📊 Nutrition per 100 g

Pearl barley. 100 g is about 3 1/2 ounces.

Calories	352 kcal	18%
Protein	9.9 g	20%
Total fat	1.2 g	1%
Saturated fat	0.2 g	1%
Total carbohydrate	78 g	28%
Dietary fiber	16 g	56%
Total sugars	0.8 g
Sodium	9.0 mg	0%
Calcium	29 mg	2%
Iron	2.5 mg	14%
Potassium	280 mg	6%

% Daily Value for adults (FDA). From USDA FoodData Central 170284 (SR Legacy).

🍽 Recipes that use it up

6 recipes, the ones that use the most barley first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More grains, rice and pasta

White rice Brown rice Pasta Egg noodles Oats Quinoa Couscous Cornmeal and grits Flour Bread Tortillas All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.