📝 About This Recipe
While 'Kasha' often refers to buckwheat, this pearled barley variation offers a chewy, nutty alternative that traces its roots back to the rustic hearths of Eastern Europe. This dish transforms humble grains into a luxurious comfort meal by toasting the barley to enhance its earthy profile and folding in umami-rich wild mushrooms. It is a hearty, versatile staple that bridges the gap between a sophisticated side dish and a soul-warming vegetarian main course.
🥗 Ingredients
The Grains
- 1.5 cups Pearl Barley (rinsed thoroughly and drained)
- 1 large Egg (lightly beaten; used for the traditional coating method)
- 3.5 cups Vegetable or Beef Broth (low sodium, kept hot)
- 1 teaspoon Kosher Salt (plus more to taste)
The Aromatics
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
- 2 medium Yellow Onion (halved and thinly sliced into half-moons)
- 8 ounces Cremini Mushrooms (cleaned and sliced)
- 0.5 ounce Dried Porcini Mushrooms (rehydrated in hot water and chopped)
- 3 cloves Garlic (minced)
Finishing Touches
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Dill (chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (for a touch of acidity)
👨🍳 Instructions
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1
In a medium bowl, toss the rinsed and dried barley with the beaten egg until every grain is thoroughly coated. This traditional technique prevents the grains from becoming mushy.
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2
Place a large, dry skillet or heavy-bottomed pot over medium heat. Add the egg-coated barley and cook, stirring constantly with a wooden spoon for 3-5 minutes, until the grains separate, smell toasted, and the egg is dry.
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3
Carefully pour the hot broth and 1 teaspoon of salt over the toasted barley. Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
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4
Cover the pot with a tight-fitting lid and cook for 35-40 minutes. The barley should be tender but still retain a pleasant 'al dente' chew.
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5
While the barley simmers, heat 1 tablespoon of butter and the olive oil in a separate large skillet over medium-high heat.
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6
Add the sliced onions to the skillet with a pinch of salt. Sauté for 10-12 minutes, stirring occasionally, until they are deeply golden brown and caramelized.
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7
Push the onions to the side of the skillet and add another tablespoon of butter. Add the cremini and rehydrated porcini mushrooms.
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8
Sauté the mushrooms for 6-8 minutes until they have released their moisture and turned a rich brown color.
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9
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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10
Once the barley is cooked and the liquid is absorbed, remove it from the heat and let it sit, covered, for 5 minutes to steam.
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11
Gently fluff the barley with a fork and fold in the caramelized onion and mushroom mixture along with the remaining tablespoon of butter.
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12
Add the fresh parsley, dill, lemon juice, and cracked black pepper. Toss gently to combine.
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13
Taste and adjust seasoning with more salt or pepper if necessary. Serve immediately while steaming hot.
💡 Chef's Tips
To ensure the grains stay separate, do not skip the egg-coating and toasting step; it creates a protective seal around the barley. If the barley is still too firm after the liquid is absorbed, add 1/4 cup more hot broth and simmer for 5 more minutes. For a vegan version, omit the egg and use olive oil to toast the grains, though the texture will be slightly softer. Always use hot broth when adding to the toasted grains to maintain the temperature and ensure even cooking. Leftover kasha freezes beautifully in airtight containers for up to 3 months.
🍽️ Serving Suggestions
Serve as a hearty side dish alongside roasted chicken or beef brisket. Top with a dollop of sour cream or Greek yogurt for extra richness. Pair with a side of pickled beets or a crisp cucumber salad to cut through the earthy flavors. Enjoy as a main course with a poached egg on top for a protein-rich vegetarian dinner. Pairs exceptionally well with a dry, earthy red wine like Pinot Noir or a cold glass of Kvass.