Kasza Pęczak

Ingredients · 4 servings

• 250 gPearl barley, rinsed and soaked
• 750 mlWater
• 30 gButter
• 1Onion, diced
• 6 gSalt
• 1 gBlack pepper, ground

Equipment

stovetop, sieve, bowl, saucepan with lid, saucepan, skillet, measuring jug, cutting board, knife, wooden spoon, serving bowl, serving spoon

Instructions

1. 1
   Prepare Station

   Gather all ingredients, a sieve, bowl, saucepan with lid, skillet, measuring jug, cutting board, knife, and wooden spoon. · 5 min

   What to look for: Everything is measured and tools are within reach.

2. 2
   Rinse Barley

   Rinse pearl barley in a sieve under cold water, then soak it in fresh water for 30 minutes and drain well before cooking. · 32 min

   What to look for: Rinse water runs clearer and the grains look slightly plumper.

3. 3
   Dice Onion

   Dice the onion finely while the barley soaks, keeping the pieces even so they soften gently in the butter. · 5 min

   What to look for: Onion pieces are small and evenly cut.

4. 4
   Boil Water

   Bring 750 ml water and 5 g salt to a full boil in the saucepan, using the traditional 1:3 barley to water ratio. · 5 min

   What to look for: Water bubbles actively across the surface.

5. 5
   Simmer Barley

   Add drained barley, reduce heat to low, cover slightly, and simmer for 40-50 minutes until tender but still pleasantly chewy. · 45 min

   What to look for: Grains are swollen, glossy, and most water is absorbed.

6. 6
   Fry Onion

   Melt butter in the skillet, add diced onion, and fry gently for 6-8 minutes until soft and lightly golden. · 8 min

   What to look for: Onion is translucent with pale golden edges.

7. 7
   Drain Excess

   Drain the cooked barley only if liquid remains, then return the grains to the warm saucepan off the heat. · 2 min

   What to look for: Barley is moist but not sitting in water.

8. 8
   Finish Seasoning

   Stir the buttery onion into the hot barley, then season with black pepper and the remaining 1 g salt. · 2 min

   What to look for: Grains are coated with butter and speckled with pepper.

9. 9
   Serve Warm

   Serve Kasza Pęczak hot as a traditional Polish side for stews, braises, or simple pan sauces. · 1 min

   What to look for: Barley sits loose, glossy, and steaming in the bowl.