Instead · 1
farro or spelt
one for one
- What it gets you
- The same chewy grain in the same soup or salad.
- What it costs you
- Barley thickens a soup more than either, so a farro version comes out brothier.
Substitutions · 8 dishes here use it
Out of barley
Chewy, nutty, and it thickens what it cooks in because it sheds starch as it goes. That is an asset in a soup and a problem in a salad, where it should be cooked separately and drained.
Everything below is judged against that job. A swap that covers it is a swap; one that only looks similar is not.
What to reach for
Instead · 2
short grain brown rice
one for one
- What it gets you
- A chewy whole grain that holds up in a long-cooked soup, gluten free.
- What it costs you
- The starch that makes a barley soup silky.
Instead · 3
orzo or another small pasta, added late
three quarters as much
- What it gets you
- Body in a soup in ten minutes instead of forty.
- What it costs you
- The chew and the whole grain, and it will keep swelling in the leftovers until the soup is a stew.
Where the swap will be tasted · 4
These need it and are short enough that nothing hides: 4 required ingredients or fewer, which makes barley a quarter of what is in the pan. Make the swap a decision rather than a repair.
Check what else is in the pan
The company barley keeps in this library, counted off required ingredients. A swap that argues with the top two is the wrong swap, whatever a chart says.