Barley Porridge – Ohrapuuro

This is a very classical porridge for breakfast or as a late evening snack before going to bed. Due to the cold climate barley was one of the main grains in Finland for centuries. Barley was the most important food grain until the 1800s, when rye took its place. Rice replaced barley in cooking in Finland in the 1950s. Wheat was for a long time mostly imported from abroad and considered a delicacy for the rich people.

Ingredients:

1 l Water

3 dl Fine barley flour

½ tsp Salt

Berries for topping (I took lingonberries)

Instructions:

Boil the water and add the salt. Stir in slowly the barley flour and reduce the heat. Let it slowly cook for 20-30 minutes, put the lid on the pot. Stir occasionally so it does not burn.

Careful, the porridge is really hot, don’t burn your tongue.

Top with berries, serve with a glass of ice cold milk.