Barley Porridge With Honeyed Plums Recipes

PINK BARLEY PORRIDGE WITH VANILLA YOGURT

Steps:

• Tip the barley and oats into a bowl, pour over 1 litre boiling water and stir well. Cover and leave to soak overnight.
• The next morning, tip the mixture into a pan and stir in the plums. Simmer for 15 mins, stirring frequently and adding a little water if necessary to get a consistency you like.
• Stir the vanilla into the yogurt and serve on top of the porridge with the seeds sprinkled over.

BARLEY PORRIDGE WITH HONEYED PLUMS

Steps:

• Cook barley in a large saucepan of boiling lightly salted water until tender, 30-40 minutes. Drain and return to saucepan. Add almond milk, cardamom, 2 Tbsp. honey, and a pinch of salt and cook over low heat, stirring occasionally, until warm.
• Meanwhile, cook plums, 3 Tbsp. honey, and 3 Tbsp. water in a small saucepan over medium-low heat, stirring occasionally, until plums are soft and liquid is syrupy, 8-12 minutes.
• Divide porridge among bowls. Top with plum mixture and drizzle with honey.

BREAKFAST BARLEY PORRIDGE RECIPE

Steps:

• Add water and barley to the Instant Pot. Lock the lid in place and check that the pressure valve is closed.
• Set high pressure cook for 20 minutes.
• When the pressure cook time ends, allow the Instant Pot to release the pressure naturally for 10 minutes. Then carefully open the pressure valve to allow the rest of the pressure and steam to release.
• Set the IP on saute and add the remaining ingredients. Stir frequently and heat just long enough to heat the porridge all the way through.
• Place 4 cups of water and barley in a medium saucepan on top of the stove over high heat and heat to a boil. When it boils, reduce to low heat and cover with a lid.
• Cook for 25-30 minutes or until barley is tender. If excess water remains, drain it off. Add the milk, spices, raisins and nuts and let cook for 5 minutes. Serve it up.

ALMOND-BARLEY PORRIDGE WITH FRUIT

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.