Best Barley Substitutes for Soups, Stews, and Grain Bowls
The best substitute for barley is Farro at a 1:1 ratio. It works best for soups, salads, risotto. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Farro
1:1
Very similar chewy texture and nutty flavor. The closest substitute for barley in most recipes.
What are the other substitutes for barley?
Brown Rice
1:1
Gluten-free with a similar hearty character. Less chewy but provides good body in soups.
Quinoa
1:1
Lighter and fluffier but still nutritious. Gluten-free and cooks faster.
Oat Groats
1:1
Similar chewy texture and mild flavor. Takes about 30-40 minutes to cook.
Wheat Berries
1:1
Whole wheat kernels with a chewy, nutty flavor. Takes 45-60 minutes to cook.
What should you know before substituting barley?
Pearl barley cooks in about 30 minutes; hulled barley takes 45-60 minutes. For beef barley soup, pearl barley is standard. Barley releases starch as it cooks, which naturally thickens soups and stews. If using a substitute, add a small amount of cornstarch for similar thickening.
How do you substitute barley in a recipe?
An ancient cereal grain with a chewy texture and mild, nutty flavor. Pearl barley (most common) has the hull and bran removed, while hulled barley retains more fiber. Barley is popular in soups, stews, risotto, and salads.
The best substitute for barley depends on what role it plays in your recipe. Our top recommendation is Farro (1:1), which works well for soups, salads, risotto.
If you need a different option, Brown Rice (1:1) is another reliable choice. Gluten-free with a similar hearty character. Less chewy but provides good body in soups.
When substituting barley, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What grain is most similar to barley?
Farro is the most similar grain to barley, with a nearly identical chewy texture and nutty flavor. Both are ancient grains that work interchangeably in soups, salads, and risotto-style dishes at a 1:1 ratio.
Is barley gluten-free?
No, barley contains gluten and is not safe for people with celiac disease or gluten sensitivity. For gluten-free alternatives, use brown rice, quinoa, or oat groats (certified gluten-free oats) in place of barley.
Can I use rice instead of barley in soup?
Yes, brown rice works well as a barley substitute in soups at a 1:1 ratio. Note that barley releases starch that thickens soup naturally, while rice does not. You may need to add a bit of cornstarch or cook the soup longer to achieve similar body.