Look for pearled barley kernals or berries to add a new starchy side to your recipe repertoire. The cereal's chewy texture enhances soups, pilafs, and salads. Its hearty flavor pairs well with mushrooms, beef, herbs, and tomatoes.How to: Place 4 1/2 cups water, 1 cup uncooked pearl barley, and 1 tablespoon canola oil in pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain pressure; cook 18 minutes. Remove from heat; allow pressure to release naturally through steam vent. Remove lid; drain barley.