WHOLE ETHIOPIAN BARLEY - how to pop / dry roast
How to prepare (pop!) Shakefork Ethiopian Barley
- Pre-heat a large sized, 12” cast iron pan over high heat.
- Fill your kettle and put it on the stove to boil (read the rest of the recipe to find out why).
- Measure out 2 cups of Ethiopian barley and quickly remove by hand any hulled seeds or bits of plant material that made it through the seed cleaning process. 2 cups makes a single layer in a 12” pan.
- Once your pan is nice and hot, toss in the cleaned barley, and begin to stir immediately.
- Keep stirring!!
- After a few minutes, the kernels will begin to pop. High heat and a hot pan are essential to your success. If your heat is too low, the barley will burn before it pops.
- Turn off the heat after the popping slows and before the grain burns, continuing to stir for another minute or two.
- Empty the popped barley into a half gallon mason jar. At this point you can slow cook by covering the barley with boiling water, to the top of the jar. Allow the barley to sit for a few hours or overnight without any additional cooking. You can also bring roasted grains to a boil with 4 cups water (1:2, just like brown rice) and simmer for about 40 minutes or until desired consistency is reached.
- Your barley is ready to be eaten as is, or it can be added to soups, stews, pilafs, or salads. It pairs well with mushrooms, kale, lamb, goat, beef, root veggies, and many cheeses. It also makes a delicious breakfast when served with hot milk and honey.
- At home, we make a half gallon jar at at time, storing it in the fridge to use throughout the week. Barley prepared this way will last at least one week.