Prep

Preparation Directions: Stove Top: No. of 1-Cup Servings – 3: Water – 2 cups; Barley – 1 cup; Salt (optional) – dash. No. of 1-Cup Servings – 6 (Full Box): Water – 4 cups; Barley – 2 cups; Salt (optional) – 1/4 tsp. (1) Stir barley and salt into briskly boiling water. (2) Cover, reduce heat and simmer for 10 to 12 minutes or until tender. Remove from heat; let stand 5 minutes. (3) Store in refrigerator for up to 1 week. Freeze and Microwave Reheat Directions: To Freeze Barley: Spoon 1-1/2 cups cooked, cooled barley into a freezer bag; freeze. Label; freeze up to 1 month. To Reheat Barley: Empty barley into medium microwaveable bowl; cover loosely with plastic wrap. Microwave at high 3 minutes 30 seconds to 4 minutes or until broken apart; fluff with fork. Use in place of rice or pasta in soups, stews, pilaf, cold or hot salads, casseroles, or lightly season with herbs for a satisfying side dish.