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7 Best Substitutes for Pearl Barley in Hearty Soups & Stews

7 Best Substitutes for Pearl Barley

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Pearl barley adds a chewy texture and absorbs broth well. Choose your substitute based on whether you want a similar bite or just a hearty grain. These options vary in cooking time and texture.
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Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Substitutes
Cuisine: General
Ingredients Method Notes

Ingredients
  

  • 1 cup Hulled Barley Use a 1:1 ratio with pearl barley; longer simmering time by 15-20 minutes for chewier texture.
  • 1 cup Farro Use a 1:1 ratio; rinse before cooking to remove starch; cook 25-30 minutes until tender but chewy.
  • 1 cup Brown Rice Use a 1:1 ratio; cook 40-45 minutes; milder flavor and less chew; soup may be thinner.
  • 1 cup Couscous Use a 1:1 ratio; pour boiling liquid, cover, and sit 5 minutes; fluff before serving; season cooking liquid.
  • 1 cup Quinoa Use a 1:1 ratio; rinse thoroughly; cook about 15 minutes; lighter texture and earthy flavor.
  • 1 cup Millet Use 1:1 ratio with slightly more liquid (2.5 cups water per cup); cook covered 20 min, then steam 5 min.
  • 1 cup Steel-Cut Oats Use a 1:1 ratio; simmer 25-30 minutes; stir occasionally; coarse texture and nutty flavor.

Method
 

  1. Choose your substitute based on dish type: hulled barley or farro for soups and stews; quinoa or couscous for quick salads or bowls.
  2. Rinse grains like farro and quinoa before cooking to remove surface starch or bitter coating.
  3. Apply a 1:1 volume ratio of substitute to pearl barley in your recipe, adjusting liquid slightly for absorbency.
  4. Cook hulled barley with an extra 15-20 minutes simmer time; farro for about 25-30 minutes; brown rice for 40-45 minutes; quinoa for 15 minutes; millet covered for 20 minutes plus 5 minutes steam; steel-cut oats for 25-30 minutes.
  5. For couscous, pour boiling liquid over, cover and let sit for 5 minutes, then fluff with a fork before serving.
  6. Season cooking liquids adequately, especially with fast-absorbing grains like couscous and millet.
  7. Check texture during cooking to avoid overcooking softer grains like millet and couscous, which can become mushy.
  8. Taste test and adjust seasoning before serving to ensure the dish’s flavor balance with new grains.

Notes

Rinse quinoa before cooking to prevent the dish from tasting bitter or gritty.

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