You can now read 5 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

Sunday supper and more

Recipe for barley

Makes 6 cups

“Pearl’’ or “pearled’’ barley is the most common kind on grocery shelves. The outer hull and the bran of the grain have been removed, so it cooks faster yet remains pleasantly chewy.

2  cups pearl barley  

Continue reading below

4  cups chicken or vegetable stock 

 Salt, to taste 

1. In a saucepan, combine the barley, stock, and a generous pinch of salt. Bring to a boil over medium heat. Lower the heat, cover the pan, and simmer 30 to 35 minutes, or until the barley absorbs the water and the grain is tender.

Continue reading it below

2. Fluff with a fork. Set aside 4 cups of barley for the pilaf and serve the remaining barley with the chicken. Sally Pasley Vargas

Loading comments...

Wake up with today's top stories.

Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
or
Please enter a valid email
BostonGlobe.com will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com