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Fruited Breakfast Barley

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Cook's Notes

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.