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Author Notes: I am not vegan -- I heart (responsibly sourced) meat -- but if I'm feeling under the weather, I find that eating vegan for about a week makes me feel great. I'm lost without a hearty breakfast, and I often crave cereal -- but most commercial brands pack too much sugar. I feel energized for about an hour, but I'm hungry soon after. I developed this recipe after noticing barley as a main ingredient in a lot of my favorite cereals. Toasting the barley, nuts and spices really helps bring out the flavors. If you have a sweet tooth, drizzle the finished barley with honey. —Sundayinthekitchen
- 1 cup pearled barley
- 1/4 cup walnuts
- 1/4 cup almonds
- 1 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 3 cups water
- salt, to taste
- 1/4 cup dried cranberries
- 1/4 cup dried blueberries or cherries
- 3 to 4 cups soy or almond milk
- honey, to taste (optional)
- Toast barley, nuts and spices (not salt) in medium-sized saucepan over medium heat, until fragrant. (About 30-45 seconds)
- Pour in water, add salt to taste, and bring to boil. Reduce to simmer and cover. Cook until almost all of the liquid is absorbed, about 20 minutes.
- Remove cover, add dried fruit and cook, uncovered, until all of the liquid is absorbed, about 3-5 minutes.
- I love super liquidy cereal, so I add four cups of soy milk for four servings, but many people like less. Divvy up the barley mixture into bowls, and pour milk to taste. Serve while barley is still warm.
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.