Orge Recipe

Rinse

Place 1 cup pearl barley in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain thoroughly. Rinsing removes dust and any loose starch from the grains.

Boil

In a medium saucepan, combine the rinsed barley, 3 cups water and 1 teaspoon kosher salt. Bring to a gentle boil over medium-high heat, uncovered.

Simmer

Once boiling, reduce heat to low so the liquid maintains a gentle simmer. Partially cover the pan with a lid (leave a small gap for steam) and simmer for 25–30 minutes for tender-but-chewy barley (pearled barley). If you prefer softer, cook up to 35 minutes. Stir occasionally to prevent sticking and check liquid level; add up to 1/2 cup hot water if it becomes dry before grains are tender.

Drain Rest

When barley is cooked to your desired tenderness and most of the liquid is absorbed (there may be a little), remove from heat. If there is excess liquid, drain through a sieve. Return barley to the pan, cover, and let rest off the heat for 5 minutes to steam and firm slightly.

Fluff the barley with a fork. Stir in 1 tablespoon unsalted butter or 1 tablespoon olive oil until melted and incorporated to give a silkier mouthfeel.

Taste and adjust seasoning with additional salt if needed. Add 1/4 teaspoon freshly ground black pepper and 2 tablespoons chopped fresh herbs. Stir in 2 tablespoons grated Parmesan or Pecorino if using for a savory finish.

If desired, finish with 1/2 teaspoon lemon zest for brightness. Serve warm as a side, grain base for bowls or in salads.