Pearl Barley Kasha

Pearl Barley Kasha

For some reason, pearl barley kasha is like a Cinderella of porridges: it’s too simple and cheap. If cooked improperly, its texture resembles rubber lumps. In the Russian army it was even nicknamed “shrapnel”.  But there are two tricks that will turn this kasha into a delicious meal.

Oxana Putan

You’ll be amazed to find out how simple these tricks are, especially when you taste the regal results.

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Serves: 4
1 cup pearl barley
1 teaspoon salt
2 oz butter

Pour the pearl barley into a pot and cover well with water. Place on the stove, bring to a boil and cook for 2-3 minutes.  

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Time for the first trick: pour the contents of the pot into a colander and rinse well under running water. Drain the water and return the kasha back into the same pot.

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Now measure 3 cups of water with the same cup you used for measuring the barley and pour into the pot with the kasha.

Sprinkle with the salt and add the butter (this is our second trick).  

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Put the pot on the stove and cook until all the water boils out. You will notice little holes forming on kasha’s surface which signal the time to take the pot off the stove, cover and let rest for another 10-15 minutes.

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After that stir the kasha well, serve in individual plates and enjoy!

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