Anonymous wrote:I LOVE kasha varnishka, which is made with barley.

Traditionally it is made with buckwheat, not barley.

I use barley to make kolo, an Ethiopian snack. You roast grains of barley in a pan until it begans to crack. You can add chickpeas, peanuts etc if you desire. Then, while still warm, you dust it with flavorings: salt, berbere, whatever. I use Spanish hot smoked paprika and salt.

I LOVE kasha varnishka, which is made with barley.