Kasza Jęczmienna
Nutty Polish pearl barley groats slowly cooked in fragrant vegetable broth, folded with golden sautéed onions, butter, and chopped fresh flat-leaf parsley, the classic companion to Polish goulash.
Ingredients
- • 220g Polish pearl barley groats (kasza jęczmienna pęczak or mazurska)
- • 500ml chicken or rich vegetable broth
- • 1 medium yellow onion, finely diced
- • 35g butter
- • 1 bay leaf
- • 2 allspice berries (ziele angielskie)
- • 2 tbsp fresh flat-leaf parsley, chopped
- • Sea salt and freshly ground black pepper
Preparation Steps
Rinse the barley under cold running water until the runoff is clear. In a heavy saucepan, melt half the butter over medium heat and sauté the diced onion for 5 minutes until soft and translucent.
Add the drained barley groats to the saucepan with the onions, stirring constantly for 2 minutes so each grain is coated in butter and lightly toasted.
Pour in the hot broth, adding the bay leaf, allspice berries, and a pinch of salt. Bring to a boil, then turn the heat down to low, cover with a tight-fitting lid, and simmer gently for 22 to 25 minutes until the grains are tender with a pleasant chew.
Remove from heat, discard the bay leaf and allspice berries, and let stand covered for 5 minutes. Stir in the remaining butter and chopped parsley, fluffing with a fork before serving.