fruited breakfast barley
Grinding the barley cracks the grains, which allows them to cook faster and maintain their chewy texture; toasting the grains brings out a nutty flavor. To decrease morning prep, grind and toast the barley ahead of time and store in an airtight container.
YIELD
6 servings (serving size: 1 cup)
INGREDIENTS
1 1/4 cups uncooked pearl barley
5 cups water
1/3 cup packed brown sugar
1 teaspoon salt
1 cup 1% low-fat milk
1/2 cup raisins
1/2 cup dried apricots, quartered
1/2 cup slivered almonds, toasted and coarsely chopped
DIRECTIONS
- Place 1/3 cup barley in a blender; process until coarsely ground (about 15 to 20 seconds). Place ground barley in a large saucepan. Repeat procedure with remaining barley. Cook barley over medium heat 4 minutes or until toasted, stirring frequently.
- Add water, sugar, and salt; bring to a boil. Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently. Add milk; cook 5 minutes or until thick, stirring constantly. Stir in raisins, apricots, and almonds. Serve immediately.
- Calories: 329 (15% from fat), Fat: 5.6g (sat 0.8g,mono 3.1g,poly 1.4g), Protein: 8.2g, Carbohydrate: 65.8g, Fiber: 9.6g, Cholesterol: 2mg, Iron: 2.6mg, Sodium: 425mg, Calcium: 105mg
Calculated Points: 6
