– Place 1 cup barley, 3 cups water or stock, 1 tablespoon oil/butter/ghee/coconut oil, and 1 teaspoon salt into a saucepan with a lid. When the mixture boils, reduce the flame to low so that the water bubbles steadily and gently. – Cover the pan and allow the barley to cook for 30-40 minutes. – Check to see if the barley is tender (by eating a few kernels is the way I prefer!). You may need to cook for a few more minutes. – Turn off the heat and let the pot sit undisturbed, with the lid on, for 10 minutes. This allows the barley to finish cooking with the residual heat from the steam. – Fluff with a fork, and use as you wish. – For hulled barley, expect to double the water and the time. You might want to start with pearled barley instead.