Pearl Barley Kasha
Start your day off right with this easy Pearl Barley Kasha cooked in almond milk! Garnish your kasha with toasted almonds and fresh cherries for a healthy and delicious breakfast.
For more porridge recipes, make sure to check out our Sweet Rice Porridge.
What is kasha?
Kasha (каша) is perhaps one of the most quintessential Russian foods. In English, kasha generally refers to buckwheat groats, but in Russia this term encompasses a rather varied selection of dishes made of various grains.
Russian kasha is often translated as porridge, but that just doesn’t do justice to the cozy dish. It can be savory or sweet, thick or soupy, soft or chewy. And just as is the case with many other foods, it can be hard to pinpoint the precise boundaries of what is and is not kasha.
Types of kasha: Growing up in Russia, especially before breakfast cereal and granola became widely available, meant eating a lot of kasha. Different types of kasha could invoke polarizing responses and lead to heated debates on the benefits and evils of any particular type (oh, the absolute horror of semolina kasha clumps)! As for pearl barley (perlovka/перловка) porridge, the main disadvantage seemed to be that it can have a very tough texture. Fortunately, that comes down to choosing the right cooking method and planning ahead to give the barley time to soak!
Key ingredients
- Pearl barley: Make sure you’re using pearl barley and not hulled barley. Pearl barley has the outer husk and bran layers removed, meaning it cooks faster.
- Milk: Any type of milk will work, but I most often use almond milk.
- Sweetener: I opt for maple syrup, but honey or sugar would also work. Make sure to adjust to taste.
- Salt: Salt balances the sweetness of the dish and brings out the nuttiness of the barley.
Need more ways to use up your pearl barley? Check out our Mushroom Barley Soup and Squid Ink Risotto!
Topping ideas
The great thing about kasha is that it is pretty much a blank canvas and easily customizable. While I used cherries and toasted almonds in this version, here are some other great ideas:
- Frozen berries: Frozen berries are so easy to add to kasha. Simply mix them in after you remove the kasha from heat and let them steep with the kasha.
- Dried fruits: Dried cranberries, raisins and apricots are all excellent choices.
- Nuts: Almonds, walnuts and pecans are my favorite nutty mix-ins.
- Cinnamon: A sprinkle of cinnamon is perfect for kasha in the colder months.
- Jam or compote: Swirl some raspberry jam into your porridge for a burst of sweetness.
Storage
Leftover pearl barley kasha can be stored in an airtight container in the fridge for 3-4 days.
To reheat, transfer the kasha to a saucepan. Add a splash of almond milk or other liquid to loosen the mixture. Cook over medium-low heat until warmed through.
Expert tips and tricks
- Rinse the pearl barley thoroughly. Before soaking the pearl barley, rinse it well to remove excess starch and residue.
- Stir often. Stirring the kasha will prevent it from sticking to the bottom of the pot and burning.
- Season to taste. Adjust the salt and sweetness to taste after cooking for the perfect balance.
FAQs
Yes, you can use any regular milk or plant-based milk. If using regular milk, you will need to stir the pot more frequently to make sure the kasha doesn’t burn.
I recommend soaking the pearl barley 8-12 hours.
You can, but the cook time will be longer and you may need to add more liquid.
Yes, maple syrup, honey and brown sugar are my favorites, but most sweeteners will work.
Pearl Barley Kasha Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Stovetop
- Cuisine: Russian
Ingredients
Pearl Barley Kasha
- 1 cup (180 grams) pearl barley, rinsed
- 2 cups (470 ml) unsweetened almond milk
- kosher salt to taste
- maple syrup to taste
Garnish
- rainier cherries, pitted and halved
- almonds, toasted and chopped
Instructions
- Soak the pearl barley. Rinse it, drain and place in a bowl. Cover with plenty of water. Let sit overnight.
- Drain the water and transfer the barley to a pot. Add 1.5 cups (350 ml) of almond milk.
- Bring to a boil over medium heat. After it starts bubbling immediately reduce the heat to low.
- Cook for 20 minutes uncovered, stirring occasionally. Add the rest of the milk (½ cup / 120 ml) as necessary to get the desired consistency.
- Remove from heat, cover and let steep for 30 minutes.
- Add salt and maple syrup to taste and mix well.
- Serve warm and garnish with pitted cherries and toasted almonds.
Notes
Toasting almonds: Toast almonds in a dry skillet over medium heat for 5-8 minutes until fragrant.
Storage: Leftover kasha can be stored in the refrigerator for 3-4 days. It can be reheated gently on the stovetop or in the microwave. Add a splash of almond milk to the mixture before reheating.
More breakfast recipes
This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.