Puffed Barley from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
You can buy puffed barley, but the barley you puff yourself is best. It’s simple to do—cook it, dehydrate it, and then fry it.
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Ingredients
- Grapeseed oil, for frying
- Salt
- 1¼ cup (250 g) pearl barley
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