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.
Cooking Light JANUARY 2003
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.
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