Breakfast Barley Recipe #134574
This fragrant porridge cooks for about an hour unless you use quick barley. Make a whole batch and eat it over several days. The soluble fiber in barley has a very low glycemic index and has been shown to lower cholesterol. It is a delicious change from oatmeal.
1½ hours | 5 min prep
SERVES 3
- 4 cups water
- 1/2 cup pearl barley, rinsed and drained
- 1 cinnamon stick
- 1 tablespoon lemon juice
- 2 cups apple cider or unsweetened apple juice
- 1 cup raisins (optional)
- Bring water to a boil in a large saucepan. Add the barley and the cinnamon stick. Cook slowly over low heat for about 45 minutes or until most of the water is absorbed, stirring occasionally.
- Add the lemon juice, apple cider and raisins, if you are using them.
- Continue cooking over low heat, stirring frequently, until most of the liquid is absorbed and the barley is thick, about 30 more minutes.
- Serve with milk or soy milk or eat plain.
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5 stars