How to Cook Barley

 Barley is a favorite grain for many in North Africa, the Middle East, and Scotland, but it's not too popular elsewhere.  The reason is that most people outside of those areas don't know how to cook it properly.  They try to make it quickly, and end up with a rather unpleasant aftertaste that reminds one of the smell of a wet dog, and then never try it again.  The truth is that properly cooked barley doesn't have this aftertaste.  In fact, it has a very pleasant molasses or malt like smell.  The trick is that there is no trick.  It has to be cooked the way that grains have been cooked for centuries, with a bit of time and care.

 Barley can be eaten in a similar manner to rice, either plain with a little salt and butter, or with a sauce.  It's also great in soups, and can even be eaten as a hot cereal with a bit of honey or maple syrup.  It's a very versatile grain, but again, it must be made properly in order not to offend the tastes.

 You will need:

• 1/2 kg. pearl barley
• water
• a pot
• a strainer/collander
• after the cooking you'll need salt or whatever else you like on grains

Instructions:

1. The night before you want to cook it, check the barley to make sure there aren't any stones or off-color grains.  Sometimes if you buy in bulk, a bean or some other grain might accidentally get spilled in there.
2. Dry roast the barley by putting it in the pot on medium to high heat and stirring it steadily until most of the grains have a touch of golden brown.
3. Turn the heat off, and keep stirring until the roasting has stopped.
4. Rinse the barley by filling the pot with water, stirring, and then pouring the barley into a strainer or collander.  Rinse it a bit more, and then put it back into the pot.
5. Fill the pot with more water, and let it soak overnight, or at least 4 hours.  This should be done on top of the refrigerator or in another relatively warm place.
6. The next morning, or before you want to cook it, drain and rinse the barley again.  At this point it is ready to add to your soup or another recipe that calls for barley.  If you're cooking it on its own, continue...
7. Put the barley back in the pot, and then refill the pot with fresh water.
8. Cover it and bring it to a boil on high heat.
9. When it's at a rolling boil, it might make a bit of foam.  Uncover it for a moment to let the bubbles subside and the gasses in them escape.
10. Then turn the heat down to medium low.  You want to keep it boiling but not overflowing.
11. It usually takes about 15 minutes for it to get to be al dente, and 20 minutes to half an hour to get it soft.  Test a few grains every 10 minutes or so.
12. Then drain the excess water off of the barley by pouring it through a strainer.  At this point, you can add salt or whatever you like.