Mr. ETB claims this barley makes him, "proud to be Scottish", but I think that was sarcasm. Still, this is a pretty spiffy way of making barley that leaves the texture with some tooth, rather than boiled to a mushy pulp.
You Will Need:
1 cup pearl barley
2 cups veggie, or beef broth
Soak barley in water to cover for 1 hour. Drain. Bring broth to a boil. Stir in barley, cover and reduce heat to simmer. Cook about 30 minutes, or until moisture is absorbed. if near the end, you fear it might scorch, remove the pan from heat and keep covered an additional 10 minutes. The liquid should be absorbed.