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Southwestern Barley "Grits"

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 cup)
This savory cereal--imagine cheese grits infused with chiles--will take the chill off the coldest mornings.

Ingredients

  • 1 1/4 cups uncooked pearl barley
  • 3 cups water
  • 3 cups 1% low-fat milk
  • 1 tablespoon honey
  • 3/4 teaspoon salt
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 teaspoon chili powder
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 6 tablespoons reduced-fat sour cream
  • Hot sauce (optional)

Nutrition Information

  • calories 314
  • caloriesfromfat 29 %
  • fat 10 g
  • satfat 6.1 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 13.8 g
  • carbohydrate 43.7 g
  • fiber 6.9 g
  • cholesterol 32 mg
  • iron 1.4 mg
  • sodium 739 mg
  • calcium 327 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, milk, honey, and salt; bring to a boil. Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently. Add cheese, chili powder, and chiles; cook 5 minutes or until cheese melts, stirring constantly. Top each serving with 1 tablespoon sour cream. Serve with hot sauce, if desired.

Lora Brody