1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
In a small pot, combine barley, 21⁄2 cups water (4 cups for 4), and a big pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook until barley is tender and water has absorbed, 25-30 minutes.
Keep covered off heat until ready to use in step 6. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before barley is done, add a splash of water.