8 Pearl barley Recipes From 4 Cuisines.

Barley with the bran polished off, so it cooks in forty minutes instead of an hour and a half. It releases starch as it simmers, thickening soups the way rice does in risotto, which is why it belongs in Polish krupnik, Scottish broth, Russian rassolnik and Finnish and Estonian pots. The grains stay pleasantly chewy even when the liquid around them has gone creamy. Add it early with plenty of liquid, since it drinks up roughly three times its volume.

8 recipes on this route