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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.

Lora Brody
Recipe by Cooking Light January 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

329 calories; calories from fat 15%; fat 5.6g; saturated fat 0.8g; mono fat 3.1g; poly fat 1.4g; protein 8.2g; carbohydrates 65.8g; fiber 9.6g; cholesterol 2mg; iron 2.6mg; sodium 425mg; calcium 105mg.
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