Barley is a great substitute for oatmeal in a hearty porridge. Give it flavor with brown sugar and cinnamon, then add chopped walnuts, heavy cream, or fresh fruit.
Note: To cook barley, combine 1 cup pearled barley with 3 cups water and 1/2 teaspoon salt. Bring to a boil then reduce heat and simmer until barley is tender, about 40 minutes. Drain.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
Yield:
serves 2
Special equipment:
medium saucepan
Ingredients
2 cups cooked barley (see note)
1/2 cup milk
2 teaspoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons chopped toasted walnuts
Heavy cream
Fresh fruit for serving
Procedures
Combine barley, milk, brown sugar, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until milk has almost been all absorbed, about 15 minutes. Divide barley between two bowls. Top with chopped walnuts, a generous drizzle of heavy cream, and chopped fresh fruit if desired.
More Like This
This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends:
0 comments:
Post a Comment