I had a bag of pearled barley sitting in my pantry for literally years. Unlike my interlude with quinoa, my decision to open that bag was influenced by a serious case of Mother Hubbard’s Cupboard.
The word “barley” always sounded like an herb to me, not a grain. When I bought the stuff, I was surprised to see that it looked like fat rice. I figured at some point I’d add it to soup, and that is exactly what I did.
My final soup product was incredibly hearty with black eyed peas, numerous veggies and the cooked barley.
Problem was, I’d made way more barley than I needed. It just sat in the fridge while the rest of my food supply continued to dwindle as we approached pay day.
Then I saw the pesto. It was like an epiphany from the universe – lights and music and everything. I love finding an excuse to use pesto.
There was nothing fancy about this meal. I simply slopped pesto onto the barley and warmed it all up together on the stove. The barley has a somewhat pasta-like texture, so it was very satisfying. I made more barley later in the week for the sole purpose of eating it with pesto.
Now, pearled barley is not whole grain, and if I purchase more, it will be of the hulled/hulless/dehaulled variety. 
These types maintain the outermost portion of the grain, thus providing more fiber and nutrition. But, like I said, I was not in a position to get picky, and pearled barley is probably better than another helping of ramen, no?
FYI, barley is NOT gluten free.
Somewhat off topic, I enjoyed sampling roasted barley at the Guinness brewery in Dublin a few years back… perhaps my favorite use for the pretty little grains.