Author Notes
I've just been so obsessed with barley of late (I have a cup - extra beans and all - almost daily). It's just the chewy texture that gets to me! It poses as the ideal fuel for cold mornings when all you want to do is curl up in a snug ball and go back to bed, or at least hide in the blankets with a book. This bowl of barley proves to be so filling and akin to a heater in your stomach (perhaps a little odd to envision. Don't, actually.) Still, it's naturally sweet, but some extra sweetness does no one any harm, along with some fruit of the quickly-fleeing season. —Charlie Kwok // Chockywoky
Ingredients
- Porridge
-
1/4 cup
pearl barley grains
-
1/3 cup
water
-
1/3 cup
milk
-
1/2 teaspoon
rosewater
-
pinch of salt
-
1 tablespoon
honey
- Toppings
-
2
medjool dates
-
1 tablespoon
pistachios; chopped
-
3 tablespoons
pomegranate arils
-
dried rose petals ; optional
-
1 tablespoon
honey
Directions
-
Rinse barley and bring to a boil in a pot with milk, salt and water.
-
Reduce the heat to a simmer / low and let it cook for 20-25 mins. No peeking!
-
Top with chopped dates, chopped pistachio, pomegranate arils and other desired toppings. Enjoy.
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