General Discussion 4

We've done oatmeal. What about barley?

Ric | Oct 17, 200209:11 AM

A couple of days ago, the Oatmeal Hounds shared ideas about how to "spice up"(sometimes literally) the morning oatmeal, and I got to thinking that one break I take from oatmeal a couple of times in a Winter season is to go barley. I'm posting our favorite "stand by" recipe, but I know you guys have even tastier ideas!

from The Save-Your-Life-Diet High-Fiber Cookbook,
David Reuben, M.D. and Barbara Reuben, M.S.:

1 cup barley
1 + 1/2 quarts water
1 cup raisins
1 cup chopped dried apricots
1/2 cup honey
2 cups chopped walnuts*
2 tablespoons food grade rosewater
2 teaspoons vanilla
Juice of half a lemon

Place barley and water in a 2+1/2 to 3 quart pot and bring to a boil. Lower heat and simmer 1 +1/2 hours. Add raisins, apricots, and honey, and simmer another 30 minutes. Put this into a deep bowl. Add nuts, rosewater, vanilla, and juice of half a lemon and cool. "Rosewater is the secret ingredient and makes this a fragrant and delicious instant breakfast," per the Reubens. They also write, "This can be cooking in the evening while you are watching t.v. or just relaxing."
Serves 6.

Ric's notes:
Although the recipe says to let it cool, this seems to be a recipe for a "hot" breakfast to me.
The barley they call for must be of an old-fashioned type that needs long cooking. I cut through a whole lot of cooking time by using "Quick Cooking Barley" and cook the barley part of the recipe according to package directions- under 15 minutes.

*We are not walnut lovers, and the recipe is tastier when we cut the walnut quantity in half (as opposed to cutting the actual walnuts themselves in half, since they are already chopped anyway.)
Final note re: rosewater. Artificial rosewater is not for internal use!! However,food grade rosewater is available in some health food stores, or maybe they can order it for you.
Now, any other thoughts on barley-for-breakfast out there?

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