Master Black Nile Barley Recipe

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Master Black Nile Barley Recipe

2 cups barley
enough water to cover

1. 2 cups barley, soaked overnight in enough cool water to cover.

2. Drain the soaked barley and simmer uncovered in plenty of fresh water with several pinches of salt until tender and still chewy, about 20-30 minutes.

3. Drain when done.

4. For a richer and more savory barley, cook soaked grain in a few cups of light chicken stock or vegetable stock. (Mushroom stock is particularly tasty.) Save any extra liquid for soups or sauces.