barley substitute
in soup.

Barley adds hearty body to soup, turning a light broth into a filling, satisfying meal. The substitute should have a similar cooking time and chew.

top substitutes

01

Brown Rice

10.0best for soup
1 cup : 1 cup

Similar chewy texture and nutty flavor

02

Oats

10.0best for soup
1 cup : 1 cup

Steel-cut work best, similar hearty texture

03

Couscous

10.0best for soup
1 cup : 1 cup

Chewier texture, works in salads and pilafs

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04

Farro

10.0
1 cup : 1 cup

Closest chewy texture and nuttiness

05

Sorghum

10.0
1 cup : 1 cup

Similar hearty chew with mild nutty flavor; slightly longer cook time, works in soups and grain bowls

06

Spelt

10.0
1 cup : 1 cup

Closest texture and cook time; mildly nutty with slight sweetness, works in pilafs and risotto-style dishes

07

Triticale

10.0
1 cup : 1 cup

Hearty texture, easy to find

08

Millet

10.0
1 cup : 1 cup

Gluten-free, cooks faster; fluffier than barley

09

Quinoa

6.7
1 cup : 1 cup

Cooks faster, gluten-free alternative

10

White Rice

6.7
1 cup : 1 cup

Milder and softer, works in soups and stews

other things you can make with barley

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