MAKFA — Pearl Barley (Перловая крупа)

The pearl of Russian grains — polished whole barley with chew, body and history.

RUSSIA   ·   MAKFA   ·   800 g

What it is

Classic Russian перловка — polished whole barley grain. The name comes from перла (pearl) — once the husk and bran are buffed away the kernel really does look like a small pale pearl. Pearl barley has been a staple Russian grain since at least the 10th century; legend has it that Peter the Great insisted on it for breakfast, and it has been in soldier-field-kitchens, monastery refectories and home kitchens ever since.

From MAKFA, one of Russia's largest grain houses (Chelyabinsk region) — better known to many for its pasta, but the same producer turns out a clean, calibrated pearl barley that cooks down with a properly satisfying chew. Not to be confused with yachka (the cracked barley grits): perlovka keeps its full kernel shape and takes longer to cook.

How to cook

Per the manufacturer: bring 250 ml of salted water to a boil, add 100 g (½ cup) of pearl barley, cover and simmer on low heat for 30–35 minutes, until the grain is tender. To shorten the cook, soak the rinsed grain in cold water for 1–2 hours beforehand. Stir into a pot of rassolnik soup, fold into pilaf, or serve as a side with a generous knob of butter and a pinch of salt.

Composition

100% pearl barley (перловая крупа — selected polished whole barley grain). Single ingredient, nothing added.

Per manufacturer (MAKFA, Russia).

Nutrition (per 100 g, dry)

Manufacturer values — actual figures on the pack are definitive.

Allergens & storage

Contains: cereals containing gluten — barley. No other statutory allergens declared.

Store in a cool, dry place. Keep the pack sealed once opened. Shelf life approximately 18 months from the date on the bag.

Net weight: 800 g  ·  Made by: MAKFA, Chelyabinsk Region, Russia

A grain that takes its time — and pays you back in chew, body and a proper bowl of soup.