Rinse the barley with cool water in a mesh strainer.
Add the barley, water (or broth) and salt to a saucepan.
Bring to a boil over high heat (keep an eye on it, as it will start to foam up quickly once boiling).
When the water comes to a boil, turn the heat to low for a gentle simmer and cover. Pearl barley needs to cook for 25 minutes or more and hulled barley needs to cook longer, for 40 minutes or more. Check for doneness and water level at these times and every 5 minutes after. Simply add a bit more water or broth if needed.When it is done cooking, the barley will have expanded by 2 to 3 times in volume and have a nice and soft, chewy texture.
Take the pot off of the heat, keep covered, and let stand for 10 minutes. When the barley is done, you may need to drain some water (pearl barley will absorb more water than hulled). If a lot of water is remaining in the pot, simply drain it off.
Fluff with a fork, season to taste (if needed) and serve!
How to Cook Pearl and Hulled Barley in Soup
If you want a creamier-textured soup: begin by rinsing the pearl barley with cool water in a mesh strainer. Then, cook the barley with all of the soup ingredients, until soft. The pearl barley will release some starches and give the soup a thicker, creamier consistency. I like to add about ½ cup dry barley to every 4 cups broth.
If you prefer a lighter soup: just cook the barley separately using the above directions, rinse in a mesh strainer and then add it into the soup towards the end of cooking.
Notes
You can store cooked barley in a container in the fridge for up to 5 days.