Out of Barley, one case
Barley substitutes, case by case
5 options, ranked, with the exact amount
Use Farro
Same amount as the barley
The best substitutes for barley are farro, brown rice, or quinoa, depending on the use. Use 1:1 ratio and follow these techniques for optimal results.
- Best for —
- soups
One casethe full barley card
Why it works
BarleyBarley is a whole grain with nutty flavor and chewy texture that works well in soups, stews, and salads. The recommended substitutes work because they provide similar texture and can be used in the same applications. Each substitute offers different benefits depending on your specific needs and available ingredients.
Every option, one card
Ranked| # | Substitute | Instead of barley |
|---|---|---|
| 1 | Farrosoups | Same amount |
| 2 | Brown ricesoups | Same amount |
| 3 | Quinoasoups | Same amountTweak it |
| 4 | Wheat berriessoups | Same amount |
| 5 | Bulgursoups | Same amount |
Farro
nutty
Ancient wheat grain with similar nutty flavor and chewy texture. Good substitute for most barley applications.
- Best for
- soups, stews, salads, when you want nutty flavor
- Texture
- chewy
Similar nutty flavor to barley but slightly different texture. Cook for 20-25 minutes until tender.
Brown rice
nutty
Whole grain rice with similar nutty flavor and chewy texture. Good substitute for barley in most applications.
- Best for
- soups, stews, salads, when you want whole grains
- Texture
- chewy
Similar nutty flavor to barley but different texture. Cook for 45-50 minutes until tender.
Quinoa
different taste, similar texture
Protein-rich grain with different flavor than barley but similar texture. Good substitute for most applications.
- Best for
- soups, stews, salads, when you want protein
Different flavor than barley but similar texture. Cook for 15-20 minutes until tender. Rinse before cooking.
Wheat berries
nutty
Whole wheat kernels with similar nutty flavor and chewy texture. Good substitute for barley in most applications.
- Best for
- soups, stews, salads, when you want whole grains
- Texture
- chewy
Similar nutty flavor to barley but different texture. Cook for 45-60 minutes until tender.
Bulgur
nutty
Cracked wheat with similar nutty flavor and chewy texture. Good substitute for barley in most applications.
- Best for
- soups, stews, salads, when you want quick cooking
- Texture
- chewy
Similar nutty flavor to barley but different texture. Cook for 15-20 minutes until tender.
How it behaves in this recipe
When substituting barley, consider the nutty flavor and chewy texture you want. The recommended substitutes work because they provide similar functionality to barley in various cooking applications.
Tips for substituting barley
5 tips- Barley adds nutty, chewy texture to soups, stews, and salads
- Rinse barley before cooking to remove any dust or debris
- Cook barley in plenty of salted water for 25-30 minutes until tender but still chewy
- Store barley in airtight container in cool, dry place for up to 2 years
- Add barley to soups during the last 30 minutes of cooking to prevent overcooking
Notes on barley
- Use farro for similar nutty flavor and chewy texture
- Use brown rice for similar whole grain benefits
- Consider the specific dish when choosing your substitute
- Use quinoa for protein-rich alternative
Questions
5 questionsCan I use farro instead of barley?
Yes, farro is a good substitute for barley. It has a different texture but similar nuttiness and can be used in most recipes.
What's the difference between barley and farro?
Barley is a type of grain with a chewy texture, while farro is an ancient wheat grain with a similar texture. Both have nutty flavor but different compositions.
Can I use brown rice instead of barley?
Yes, brown rice can substitute for barley in most recipes. It has similar nutty flavor and whole grain benefits, though it has a different texture.
Why is barley so popular in cooking?
Barley is popular because it adds nutty, chewy texture and is versatile in many different types of cuisine and dishes.
Do I need to adjust the recipe when substituting barley?
Generally no ratio adjustment is needed, but consider the cooking time. Some substitutes may need more or less cooking time to achieve the desired tenderness.