We started prepping dinner recently and realized—no pearl barley. The pot was boiling, veggies were chopped, and we were stuck.
Pearl barley has that perfect chew and nutty flavor that holds its own in soups, stews, and even salads. Losing it mid-recipe almost threw our rhythm off.
We grabbed a few pantry staples on a whim and tested them out instead. Some swaps worked better than others.
A couple even surprised us with their texture and how they absorbed flavors. The best part? Most of these stand-ins are things we already had on hand, proving that running out of pearl barley doesn’t have to ruin your meal plans.
6 Quick Substitutes for Pearl Barley
Here are six excellent options for when you find yourself in a pinch without pearl barley:
1 – Farro
The chewy texture of farro makes it a solid stand-in for pearl barley. It has a nutty flavor that’s a bit richer but works well in most recipes. Use a 1:1 ratio, and you’re good to go.
We’ve tried farro in soups, stews, and even grain salads, and it held up beautifully. It absorbs flavors nicely while adding its own subtle earthy note. Farro cooks a bit faster too, which is a bonus when you’re short on time.
While it’s slightly heartier than pearl barley, you’ll hardly miss the switch. It’s a reliable option that brings a little extra depth to your dish. For more ideas on using farro, check out our farro substitutes guide for tips and recipe inspiration.
2 – Quinoa
Quinoa brings a lighter, fluffier vibe compared to pearl barley. It has a mild, nutty flavor that works surprisingly well in most dishes. Use it at a 1:1 ratio, and you’re all set.
We’ve swapped it into soups and grain bowls, and it soaked up flavors beautifully. It cooks much faster too, which is a game changer on busy days. While it lacks the chew of pearl barley, its versatility makes up for it.
Quinoa adds its own touch without overshadowing the dish. It’s great for anyone looking for a gluten-free alternative that still delivers on texture and taste. For more ideas on using quinoa, check out our quinoa substitutes guide for tips and recipe inspiration.
3 – Brown Rice
The texture of brown rice makes it a reliable substitute for pearl barley. Its nutty taste blends well with most recipes, though it’s slightly firmer. Use it at a 1:1 ratio to keep things simple.
We’ve used brown rice in soups and stews, and it held together nicely without turning mushy. It takes a bit longer to cook, so we usually start it early. While it’s less chewy than pearl barley, it adds its own hearty feel.
Brown rice is also a healthier option packed with whole grain benefits. It’s an easy swap when you need something wholesome and filling. For more ideas on using brown rice, check out our brown rice substitutes guide for tips and recipe inspiration.
4 – Couscous
For a quick and easy substitute, couscous is a solid option. Its soft texture and neutral flavor blend effortlessly in most dishes. Use a 1:1 ratio, and it’s ready in no time.
We’ve swapped couscous in stews and side dishes, and it soaked up the broth without overpowering the dish. It cooks super fast, so it’s great for last-minute changes. While it’s less hearty than pearl barley, it still gets the job done.
Couscous provides a lighter base that works well for soups or grain salads. It’s versatile and fits right in when you need a simple replacement. For more ideas on using couscous, check out our couscous substitutes guide for tips and recipe inspiration.
5 – Bulgur Wheat
Although bulgur wheat is finer than pearl barley, it’s still a handy swap. Its slightly nutty flavor and quick cooking time make it a practical choice. Use a 1:1 ratio for an easy replacement.
We’ve tried it in soups and pilafs, and it absorbed flavors quickly. It has a softer bite compared to pearl barley, but it works well in most recipes. The prep time is shorter, which helps when you’re in a rush.
Bulgur wheat adds a lighter texture that fits grain salads and warm dishes. It holds its place without feeling out of place. For more ideas on using bulgur wheat, check out our bulgur substitutes guide for tips and recipe inspiration.
6 – Oats
Last time we swapped pearl barley for oats, it was a success. Oats bring a creamy texture that works well in certain dishes. Use a 1:1 ratio for an easy switch.
We’ve added oats to stews and soups, and they turned out great. They absorb flavors quickly and give a softer bite than barley. Cooking oats is faster too, which is a bonus for busy days.
While oats don’t have the chewiness of barley, they offer a hearty base. They’re also an option for anyone wanting a gluten-friendly alternative.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.