Rinse the Pearl Barley: Start by rinsing the pearl barley under cold running water in a colander to remove any excess dirt or debris. This step also helps reduce the starch on the surface, preventing the grains from becoming too sticky during cooking.

Soak (Optional): While not necessary, soaking pearl barley from 30 minutes to a few hours or overnight can help reduce the cooking time and improve its digestibility. If you choose to soak, drain the barley before proceeding to the next step.

Boil: In a large saucepan, bring 3 cups of water or vegetable broth to a boil with the barley and salt.  Adding broth enhances the flavor of the pearl barley, but water works well too.

Add Butter: Stir occasionally to prevent sticking and ensure even cooking. Add butter to prevent sticking and add richness and flavor.

Done: The pearl barley should be tender but still have a chewy texture. If needed, continue simmering for an additional 5-10 minutes.

Drain Excess Liquid (Optional): If there is excess water in the pot, drain it using a fine mesh strainer. Alternatively, you can leave a small amount of liquid for added moisture.