Ingredients:

  • 1 cup (200g) Pearl Barley
  • 3 cups (710ml) Filtered water
  • 1 tbsp Extra virgin olive oil
  • 0.5 tsp Sea salt
  • 1 Bay leaf

Instructions:

  1. Place your barley in a fine-mesh strainer and rinse under cold water until it runs clear to remove excess surface starch.
  2. Heat extra virgin olive oil in a medium heavy-bottomed saucepan over medium heat. Add the drained barley and toast for 3 minutes, stirring constantly, until aromatic and light golden.
  3. Add the filtered water, sea salt, and bay leaf. Bring the mixture to a rolling boil.
  4. Immediately reduce the heat to the lowest setting, cover tightly with a lid, and simmer for 25 minutes.
  5. Remove from heat and let the pot sit, covered, for 5 minutes to allow for carry-over cooking and steam redistribution.
  6. Remove the bay leaf and fluff the grains with a fork before serving.