Pearl barley makes a pleasantly chewy porridge and is useful for a morning when a longer, mostly hands-off simmer fits the schedule. Check the package for the grain's cooking time, since brands vary. The recipe serves four.
Serves: 4
Prep: 10 minutes
Cook: 40 minutes
Ingredients
- 1 cup pearl barley, rinsed
- 3 cups water
- 1 cup milk, plus more to serve
- 1/4 teaspoon fine salt
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 4 fresh figs, quartered
- 1 orange, peeled and segmented
- 1/4 cup chopped hazelnuts, toasted
- 1/2 cup plain yogurt, optional
Method
- Combine barley, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat to low and cover partially.
- Simmer for 30 to 40 minutes, stirring occasionally, until the barley is tender but still has a light chew. Add water if the pan becomes dry before the grains soften.
- Stir in the milk, maple syrup, and cinnamon. Simmer uncovered for 3 to 5 minutes until creamy.
- Divide among bowls. Top with figs, orange segments, hazelnuts, and yogurt if using.
- Add warm milk to each bowl to loosen the porridge as desired.
Variations
Use sliced pears or apples when figs are not in season. Substitute chopped almonds for hazelnuts, or omit the yogurt for a simpler bowl.
Storage and reheating
Refrigerate barley and toppings separately in covered containers for up to 4 days. Reheat the grains with a splash of milk or water, then add fresh fruit and nuts.
Build a simple breakfast rotation with the early-start breakfast prep guide and weekly breakfast grocery list. Add barley and fruit to the Lucru Home grocery list.
