Fruited Breakfast Barley

Fruited Breakfast Barley Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.
3

Good, solid recipe

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Caloriesfromfat 15 %
Fat 5.6 g
Satfat 0.8 g
Monofat 3.1 g
Polyfat 1.4 g
Protein 8.2 g
Carbohydrate 65.8 g
Fiber 9.6 g
Cholesterol 2 mg
Iron 2.6 mg
Sodium 425 mg
Calcium 105 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lora Brody,

January 2003
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