Barley is a rugged and sturdy grain cultivated throughout the northern hemisphere, from Asia to America. Hulled barley has removed inedible outer shells and is a good substitute for rice. Whole-grain barley can be used with cereals and in casseroles, soups, and stews because of its chewy texture and rich, nut-like flavor. It can also be added to salads or used as a side dish, along with other grains.