Ingredients
Pearl Barley Kasha
- 1 cup (180 grams) pearl barley
- 2 cups (470 ml) unsweetened almond milk
- kosher salt to taste
- maple syrup to taste
Garnish
- pitted rainier cherries
- toasted chopped almonds*
Instructions
- Start by soaking the pearl barley. Rinse it, drain and 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 the pot 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. This kasha can be stored in the refrigerator and reheated gently on the stovetop or in the microwave.
Notes
Toasting almonds: Toast your almonds on a dry skillet over medium heat for 5-8 minutes until fragrant