A cup of pearled barley is 213 g — the King Arthur Baking figure, measured spooned and levelled. Hulled barley with the bran polished off; cooks tender and chewy. It is used for soups, stews, risotto-style dishes and salads. It is one of the heaviest grains on this page at 213 g per cup, and that density is the first thing to know: a cup of pearled barley is a serious amount of food, and it swells to three times its size when cooked, so the weight you start with decides whether a soup is hearty or turns into a solid porridge. This guide covers the weight of pearled barley in every measure you will use — cups, tablespoons and teaspoons — how to measure it correctly, what to use instead when you run out, and how to store it. All weights on this page are approximate; verify with a kitchen scale when the recipe matters.
Pearled Barley: weight and measurement table
The table below gives the weight of Pearled Barley in every measure you will use, from a teaspoon up to 2 cups, all derived from the King Arthur Baking figure of 213 g per cup, spooned and levelled. Every figure is approximate — spooned and levelled is a technique, not a machine setting — so when the recipe matters, weigh the ingredient on a kitchen scale instead.
| Amount | Weight (approx.) |
|---|---|
| 1 teaspoon | 4.4 g |
| 1 tablespoon | 13.3 g |
| 1/4 cup (4 tbsp) | 53.2 g |
| 1/3 cup | 71 g |
| 1/2 cup (8 tbsp) | 106.5 g |
| 3/4 cup (12 tbsp) | 159.8 g |
| 1 cup (16 tbsp) | 213 g |
| 2 cups | 426 g |
| 100 g | 0.47 cups |
There are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, so you can move between any of these measures by multiplying or dividing. If a recipe calls for 100 g and you only have measuring cups, that is about 0.47 cups. Keep the cups to grams converter open while you cook and you will never need to do the arithmetic in your head.
What is Pearled Barley?
Hulled barley with the bran polished off; cooks tender and chewy. Pearled Barley is used for soups, stews, risotto-style dishes and salads. The ingredient is a familiar one in most kitchens, but it is worth knowing what it actually is before you measure it, because the form it comes in decides how it behaves in a recipe. Pearled Barley as sold is the form the weight on this page refers to: 213 g per cup, spooned and levelled, from King Arthur Baking. If you buy it in a different form — chopped, ground, toasted, sweetened or unsweetened — the weight per cup changes, sometimes by a lot, so weigh the ingredient in the form the recipe asks for, or weigh it before you change its form. That single habit, weighing before chopping, grinding or toasting, is what keeps the recipe consistent from one bake to the next.
How to measure Pearled Barley
Spoon the pearled barley lightly into the measuring cup or spoon, then level the top with the back of a knife. Do not scoop the measure straight from the bag or the jar, because scooping packs the ingredient down and adds weight with every spoonful. Do not press it down or shake the measure to settle it, because that packs it too. The spooned and levelled method is a technique, not a machine setting, so two people measuring the same ingredient can still differ by a few grams, which is why the figures on this page are approximate. When the recipe matters, weigh the pearled barley on a kitchen scale instead: put the bowl on the scale, press tare, and add the pearled barley until the scale reads the weight you need.
How to store Pearled Barley
Airtight container, cool and dry, up to 1 year. That storage advice is worth following, because pearled barley goes stale faster than most cooks expect, and stale pearled barley will spoil a whole batch of baking. Keep it sealed, because air and moisture are what make it go stale, and keep it away from strong smells, because it absorbs odours from the cupboard. Check the ingredient before you use it: smell it, taste a little, and look at it. If it smells sharp, stale or off, or if it has changed colour or texture, replace it rather than risking a recipe on it. A small amount of fresh pearled barley is always better than a large amount of stale pearled barley, and the cost of replacing it is far less than the cost of a ruined bake.
What to use instead of Pearled Barley
If you run out of pearled barley, the closest swaps are Brown Rice at 198 g per cup, Quinoa at 177 g per cup, White Rice at 198 g per cup. Swap by weight, not by volume, because the cup weights differ, and a volume swap gives the wrong amount. Each substitute changes the flavour a little, so choose the one that suits the dish: a mild substitute for a delicate bake, and a stronger one where the flavour can carry it. Taste the finished dish before serving, because a substitute that works in a salad may not work in a cake, and the other way round.
Worked examples: Pearled Barley in real recipes
1. A barley and vegetable soup for winter
A pot of barley and vegetable soup for six uses 12 tablespoons of pearled barley, about 159.8 g, simmered with carrots, celery and onions for about forty minutes. The barley gives the soup its body and its chewy texture, and the weight is what decides whether the soup is brothy or thick: too much barley and the soup turns into a stew, too little and the barley disappears. Rinse the barley first, add it at the start so it has time to cook, and add more stock if the soup thickens too much as the barley swells.
2. A barley risotto with mushrooms
A barley risotto for four uses 16 tablespoons of pearled barley, about 213 g, cooked slowly with stock, mushrooms and parmesan. The barley gives the dish a chewy texture that rice cannot match, and the ratio is everything: too much barley and the risotto turns dry, too little and it stays soupy. Toast the barley in a little oil first, then add the stock a ladle at a time, stirring regularly, until the grains are tender and the dish is creamy.
3. A barley and roast vegetable salad
A salad of pearled barley and roast vegetables uses 10 tablespoons of barley, about 133.1 g, cooked until tender, cooled, and tossed with roast squash, feta and herbs. The barley gives the salad its substance and its nutty flavour, and the weight matters because too much barley makes the salad heavy, while too little leaves it feeling like a side dish. Cook the barley until it is tender but still chewy, cool it completely before tossing, and dress the salad just before serving so the grains do not go soggy.
Why the weight of Pearled Barley matters
Pearled barley matters by weight because it absorbs a lot of water as it cooks, and the amount decides the texture of the finished dish. In a soup, the barley content decides whether the soup is brothy or thick, and a 30 g error is enough to tip it: too much barley and the soup turns into a stew, too little and the barley disappears. In a risotto-style dish, the barley-to-liquid ratio is what makes the difference between a creamy dish and a dry one. The cup measure is unreliable because the grains are small and uniform, so they pack tightly, and a scooped cup can be 10 g heavier than a spooned and levelled one. Weighing the barley keeps the ratio right, and it also matters because pearled barley takes about forty minutes to cook, so a recipe written for quick-cooking grains cannot use it without changing the cooking time.
The King Arthur Baking figure, and how it was measured
The King Arthur Baking figure for pearled barley is not disputed: 213 g per cup, spooned and levelled, is the accepted value, and other sources agree within a few grams. Small differences between brands and batches are normal, because natural ingredients vary, but the variation is small enough that the figure on this page is a reliable guide for everyday cooking. The figure on this page, 213 g per cup, was measured spooned and levelled, which is the standard method for this kind of ingredient. If you measure it differently — scooping instead of spooning, packing instead of levelling, or measuring after chopping — the weight changes, and the recipe changes with it. The source matters too: King Arthur Baking is the reference used throughout this site, because its figures are consistent and widely used in baking, and the USDA figures are used where King Arthur does not publish one. When two sources disagree, this site says so, and the figure given is the one judged most reliable for everyday cooking.
Common mistakes with Pearled Barley
The most common mistake is adding too much pearled barley to a soup: the grains swell to three times their size and absorb the liquid, turning a soup into a porridge. Use less than you think you need, and add more liquid if the soup thickens too much. The second mistake is cooking pearled barley without rinsing it first, which leaves a starchy film on the grains and makes the soup cloudy; rinse the barley in cold water before cooking. The third mistake is undercooking it: pearled barley needs about forty minutes to become tender, and undercooked barley is hard and chewy. Finally, do not store cooked barley in the fridge for more than a few days, because it goes sour quickly; freeze it in portions if you need to keep it longer.
Frequently asked questions
How many grams is 1 cup of pearled barley?
One cup of pearled barley weighs about 213 g, spooned and levelled, using the King Arthur Baking figure. That is for dry, uncooked barley as sold, and the weight is far higher than most grains, because the grains are dense and pack tightly. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many tablespoons is 100 grams of pearled barley?
100 grams of pearled barley is about 7.5 tablespoons, spooned and levelled, because one tablespoon weighs about 13.3 g. Seven level tablespoons is just under 100 g, so add a small pinch more, or weigh the barley on a scale for accuracy.
How long does pearled barley take to cook?
About forty minutes in simmering water or stock, until the grains are tender and chewy. Rinse the barley first, use about three parts liquid to one part barley by volume, and check the grains after thirty minutes, because the cooking time varies with the age of the barley. Undercooked barley is hard and unpleasant, so give it the full time.
Can I substitute rice for pearled barley?
Yes, by weight, in soups and salads, where the swap is straightforward: 100 g of brown rice replaces 100 g of pearled barley. The texture is different, because rice is softer and less chewy, and the cooking time is shorter, so adjust the liquid and the timing. In a risotto-style dish, barley gives a chewier result that rice cannot match.
How should I store pearled barley?
Keep it in an airtight container in a cool, dry place for up to 1 year. Damp makes it go stale and taste woody, and warmth shortens its shelf life. Cooked barley keeps in the fridge for up to three days, and it freezes well in portions for up to three months.