1. Bring the water to a boil. Add the barley to the boiling water and simmer 20 minutes, similar to the way you would cook pasta, to desired doneness.
2. Place in a fine mesh strainer. Allow to drain. Rinse under cold water until cool. Place in full-size 2″ stainless steel hotel pans. Cover and refrigerate until needed.
To prepare à la carte:
Reheat desired portion size in a heated nonstick saute pan with a small amount of broth, water or oil. Cook until just warmed through.
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