Quick barley is a type of barley that cooks faster than traditional barley varieties. It has become popular in recent years due to its versatility and shorter cooking time. But what exactly makes quick barley cook more rapidly than other barley? There are a few key factors that contribute to its speedy cooking ability.
Lower Amylase Content
One of the main reasons quick barley cooks faster is that it has a lower amylase content than pearled or hulled barley. Amylase is an enzyme found naturally in grains that helps break down starch into sugars. Barley with higher amylase content takes longer to cook because the amylase continues breaking down starches while cooking, resulting in a mushier texture.
Quick barley has lower levels of amylase, allowing it to retain its shape better during cooking. With less amylase actively working, the starch gelatinizes faster, cutting down on total cooking time. This makes quick barley ideal for grain salads or pilafs, where you want the barley to cook through but maintain some toothsome chew.
Smaller Kernel Size
In addition to lower amylase, quick barley also has a smaller kernel size compared to regular pearled barley. The kernels are rounded and uniform in shape. This smaller size means the kernels have less overall starch and a larger surface area.
With a higher ratio of surface area to volume, water can penetrate the kernels faster and hydrate the starches more quickly. Less total starch also means less time is needed for the starch to fully gelatinize during cooking. So the petite size of quick barley kernels directly translates to a speedier cooking process.
Husk Removal
Quick barley goes through an abrasive polishing process to remove the outer husk and bran layers. Removing the tougher, fibrous hull makes the barley kernels more permeable and takes away an impediment to water absorption.
Traditional hulled barley still has the hard, indigestible hull attached, which can slow water penetration. The hull also traps moisture and impedes starch gelatinization during cooking. Removing the hull is what transforms barley into quick barley, allowing it to cook in about 10-12 minutes instead of up to 45 minutes or longer.
High Beta Glucan Content
While quick barley is polished to remove the hull and bran, it still retains a significant amount of the beta glucan content found in whole grain barley. Beta glucans are soluble fibers that absorb water readily and form gels.
The beta glucan in quick barley helps it absorb water faster than pearled barley, speeding up cooking time. It also results in a creamier texture. The beta glucan content gives quick barley added nutritional value compared to pearled barley too, as beta glucans have been shown to help lower cholesterol and improve blood sugar control.
Processing Method
The way quick barley is processed contributes to its reduced cooking time. After the hull is removed, quick barley goes through steam-pressure cooking and heat-stabilization. This pre-cooks the barley kernels and partially gelatinizes the starch.
Essentially, part of the cooking is done during processing so you don’t have to cook it for as long. The steam-pressure cooking weakens the internal structure of the kernel, so it requires less time and energy to complete the gelatinization process once you start cooking it.
Best Uses for Quick Barley
Because of its shorter cook time and small, plump kernels, quick barley is ideal for:
- Warm grain salads – Cooked quick barley makes a pleasantly chewy base for grain bowls and salads. Its texture holds up when mixed with vegetables, nuts, proteins etc. Pearled barley can get too soft.
- Soups – Quick barley cooks fast enough to add towards the end of soup preparation. It will be tender but not mushy. Great in hearty winter soups.
- Pilafs – Quick barley pilafs come together quickly. The grains stay separate and have a satisfying bite.
- Casseroles – You can include quick barley in casseroles without having to pre-cook it first. It will become tender and absorb other flavors.
- Meal prep – Cook up a batch of quick barley at the beginning of the week to use in bowls, salads, or to serve as a side dish. It keeps well.
Because of its condensed cooking time, quick barley is not ideal for dishes like risotto where you want the grains to slowly absorb liquid and become very soft. Stick to traditional pearled barley for those.
Nutrition Profile
Here is how the nutrition of quick barley compares to pearled and whole grain barley varieties:
| Barley Type | Fiber | Protein | Fat |
|---|---|---|---|
| Quick barley (cooked) | 3g | 3g | 0.5g |
| Pearled barley (cooked) | 2g | 2g | 0.5g |
| Whole grain barley (cooked) | 6g | 3g | 0.5g |
As you can see, quick barley contains more fiber than pearled but less than whole grain barley. Its protein content is on par with regular pearled barley. It’s lower in calories than both pearled and whole grain barley as well.
So while quick barley loses some nutrition during processing compared to whole grain, it still retains a decent amount of fiber and minerals like copper, phosphorus, and manganese. It has a lower glycemic index than pearled barley too.
How to Cook Quick Barley
Cooking quick barley is simple since it takes much less time than regular barley. Here is a basic method:
- Rinse the barley – Give it a quick rinse to remove any dust or debris.
- Combine 1 cup barley with 2 cups liquid – The liquid can be water, broth, or a combo. Add a pinch of salt.
- Bring to a boil – Put the barley and liquid in a small pot. Bring to a rolling boil over high heat.
- Reduce heat and simmer – Once boiling, reduce heat to medium-low, cover, and simmer for 10-12 minutes.
- Check for doneness – After 10 minutes, check a few grains. They should be plump and tender with just a bit of chew.
- Drain off excess liquid – Drain the cooked barley in a fine mesh strainer if needed.
- Fluff with a fork – Use a fork to fluff up the grains if they seem stuck together.
The 1:2 barley to liquid ratio ensures the barley has enough water to fully hydrate and cook. But you can play around with more or less liquid as needed.
Quick barley works well in the microwave too. Just combine 1 cup grains with 2 cups liquid in a microwave-safe dish. Microwave on high for 6-8 minutes, stir, then microwave 2-3 minutes more until tender.
Storage Tips
Store quick barley in an airtight container in a cool, dry spot. It will keep for up to 1 year at room temperature. For cooked barley, transfer any leftovers to the refrigerator in a sealed container. It will keep for around 4-5 days.
Adding a little lemon juice or oil helps keep cooked barley from drying out in the fridge. You can also freeze cooked quick barley for 1-2 months. Thaw it in the refrigerator before using.
Is Quick Barley Gluten-Free?
Yes, quick barley is considered gluten-free. Like all barley varieties, quick barley does not naturally contain gluten. Be aware though that barley can sometimes be processed in facilities that also process wheat, which does contain gluten. If you have celiac disease or a wheat allergy, be sure to look for certified gluten-free quick barley to avoid cross-contamination.
You can find quick barley from gluten-free brands like Bob’s Red Mill in many major grocery stores. This ensures the barley is processed in a totally gluten-free facility and is safe for those with gluten intolerance.
Conclusion
So in summary, quick barley owes its fast cooking time to several key characteristics like small kernel size, lower amylase content, and hull removal during processing. Its pleasantly chewy texture makes it perfect for grain salads, pilafs, soups and more that you want ready in under 15 minutes. While not as nutritious as whole grain barley, it still retains some fiber and minerals and has a lower glycemic impact than pearled barley. For a speedy, versatile grain, look for quick barley at your grocery store or online.