Warm Barley with Apple
Recipes · Breakfast · Recipe, Typed Supps
Barley for breakfast: chewier than oats, and it holds its shape for four days in the fridge.
Allergens and patterns
Contains gluten, milk, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 2/3 cup, uncooked (120g) Pearl Barley — The same beta-glucan fibre oats are prized for, in a grain that stays chewy instead of collapsing.
- 1, diced (150g) Apple — Added in the last ten minutes so it softens but keeps its edges.
- 3/4 cup (200g) Milk — Stirred in at the end rather than cooked in — barley takes too long for milk to survive the whole simmer.
- a small handful (20g) Walnuts — The bowl is chewy throughout and needs something that snaps.
- 1/2 tsp (2g) Ground Cinnamon — With the apple, where it belongs.
- 2 tsp (12g) Honey — At the table.
Nutrition per serving
- Calories: 272.5 kcal
- Protein: 7.3g
- Carbohydrate: 33.9g
- of which sugars: 18.7g
- Fat: 10.9g
- of which saturated: 2.7g
- Fibre: 6.2g
- Sodium: 47.7mg
Method
- Simmer the barley in plenty of water for about 30 minutes, until tender but still with a bite.
- Drain, return to the pan, and stir in the apple and cinnamon for a few minutes over low heat.
- Stir the milk through off the heat, then top with walnuts and honey.
Nutrients it supplies
More in Breakfast