WHOLE GRAIN BARLEY AND APPLE PORRIDGE
A tasty alternative from steel-cut oats. This heart-healthy barley porridge is low in sugar, high in fiber, and taste! It can also be made with pearl barley.
Provided by TORA.V
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 3h15m
Yield 4
Number Of Ingredients 11
Steps:
- Place barley in a bowl and add 1 cup water; soak for 2 hours or overnight. Drain.
- Combine drained barley, apples, 2 cups water, brown sugar, cinnamon, butter, lemon juice, nutmeg, and salt in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until barley and apples are softened and water is absorbed, adding more water if needed, about 1 hour. Remove saucepan from heat and stir walnuts into barley.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 30.4 g, Cholesterol 2.7 mg, Fat 11.4 g, Fiber 6.6 g, Protein 5.4 g, SaturatedFat 1.7 g, Sodium 163.1 mg, Sugar 10.2 g
WHOLE-GRAIN BREAKFAST PORRIDGE
Provided by Food Network Kitchen
Categories main-dish
Time 7h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
- Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes.
- Serve the warm porridge with nuts, syrup and/or milk, if desired.
WHOLE GRAIN BARLEY AND APPLE PORRIDGE
A tasty alternative from steel-cut oats. This heart-healthy barley porridge is low in sugar, high in fiber, and taste! It can also be made with pearl barley.
Provided by TORAV
Categories Breakfast Cereals
Time 3h15m
Yield 4
Number Of Ingredients 11
Steps:
- Place barley in a bowl and add 1 cup water; soak for 2 hours or overnight. Drain.
- Combine drained barley, apples, 2 cups water, brown sugar, cinnamon, butter, lemon juice, nutmeg, and salt in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until barley and apples are softened and water is absorbed, adding more water if needed, about 1 hour. Remove saucepan from heat and stir walnuts into barley.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 30.4 g, Cholesterol 2.7 mg, Fat 11.4 g, Fiber 6.6 g, Protein 5.4 g, SaturatedFat 1.7 g, Sodium 163.1 mg, Sugar 10.2 g
ALMOND-BARLEY PORRIDGE WITH FRUIT
Provided by Anders Braathen
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Compote:
- Bring sugar, 1/2 cup cherries, and 1 1/2 cups water to a simmer in a small saucepan over medium-low heat. Cook, stirring often and mashing fruit, until cherries start to fall apart, 15-20 minutes. Add remaining 1/4 cup cherries and cook, stirring, until plumped, 5-8 minutes. Let cool. Cover and chill if making ahead (up to 1 week), but bring to room temperature before serving.
- Porridge:
- Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-7 minutes. Let cool.
- Combine milk, barley, and salt in a medium saucepan. Scrape in vanilla seeds and add pod. Bring to a boil; reduce heat and simmer, stirring often and adding a little water if mixture gets too thick before barley is cooked, until barley is very tender and porridge is the consistency of oatmeal, 40-50 minutes.
- Add white chocolate and sugar off heat, stirring to melt chocolate and dis- solve sugar. Let cool. Remove vanilla pod.
- Whisk cream in a large bowl to soft peaks. Fold into porridge in 2 additions; stir in half of almonds. Serve topped with compote and remaining almonds.
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