Dairy-Free Dabo Kolo (Roasted Barley Snack)

Ingredients

• 2 cups Pearl Barley
• 1 tablespoon Vegetable Oil
• 1 tablespoon Berbere Spice Blend
• 1 teaspoon Niter Kibbeh Substitute
• 0.5 teaspoon Salt

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Place the 2 cups of Pearl Barley into a fine-mesh sieve or colander and rinse it thoroughly under cold running water for 1 minute, until the water runs clear. Drain the barley well.
3. 3In a large mixing bowl, combine the rinsed 2 cups of Pearl Barley, 1 tablespoon of Vegetable Oil, 1 tablespoon of Berbere Spice Blend, 1 teaspoon of Niter Kibbeh Substitute, and 0.5 teaspoon of Salt. Toss all the ingredients together with a spoon or spatula until the barley is evenly coated with the oil and spices.
4. 4Spread the seasoned 2 cups of Pearl Barley in a single, even layer onto a large baking sheet.
5. 5Place the baking sheet into the preheated oven and roast for 30 to 35 minutes. Every 10 minutes, carefully remove the baking sheet from the oven and stir the barley with a spatula to ensure even roasting. The Dabo Kolo is done when the barley appears golden brown and feels crunchy when tasted.
6. 6Remove the baking sheet from the oven and allow the Dabo Kolo to cool completely on the baking sheet at room temperature for at least 20 minutes before serving. Cooling ensures the barley achieves its full crunchiness.

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