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    Savory Barley Porridge with Parmesan and Soy

    clock-icon45 minutes
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    Pixicook editorial team

    A comforting bowl of savory barley porridge enhanced with the flavors of Parmesan cheese, soy sauce, and poached eggs.

    Ingredients for Savory Barley Porridge with Parmesan and Soy

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Stock

    cups

    Substitute chevron-down

    Pearl Barley, rinsed

    cups

    Substitute chevron-down

    Millet

    cups

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    teaspoons

    Substitute chevron-down

    Buckwheat Groats, toasted

    cups

    Substitute chevron-down

    Eggs, poached

    each

    Substitute chevron-down

    White Distilled Vinegar

    tablespoons

    Substitute chevron-down

    Parmesan Cheese, grated

    cups

    Substitute chevron-down

    Scallions, thinly sliced

    bunch

    Substitute chevron-down

    Tamari

    teaspoons

    Substitute chevron-down

    How to Make Savory Barley Porridge with Parmesan and Soy

    1. Cook Grains

    In a medium pot, combine the chicken broth, barley, millet, kosher salt, and black pepper. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 35 to 45 minutes, stirring occasionally, until grains are tender and creamy.

    2. Toast Buckwheat Groats

    In a small skillet, toast the buckwheat groats over medium heat for 3 to 4 minutes until fragrant and starting to pop.

    3. Poach Eggs

    Fill a medium pot with water and bring to a gentle simmer. Add white distilled vinegar and carefully slide each egg into the simmering water. Poach until whites are set but yolks remain runny, then remove with a slotted spoon.

    4. Assemble Porridge

    Stir the grated Parmesan cheese into the creamy barley mixture. Divide porridge among four bowls, top each with a poached egg, sprinkle with sliced scallions, and drizzle with tamari.


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