Barley Porridge Recipes

NORDIC BREAKFAST PORRIDGE

Steps:

• For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt.
• For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
• Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.

BARLEY PORRIDGE

Steps:

• Gather the ingredients.
• Soak the barley in 3/4 cup water for 1 hour.
• At the end of the hour, add the remaining 3 1/2 cups of water to a saucepan along with the cinnamon stick, cover the pot and bring it to a boil.
• Add the soaked barley as well as the soaking liquid to the boiling water and cook on medium heat for 30 to 40 minutes or until the barley is soft.
• Remove the pot from the heat and sweeten with sugar and milk to taste, stirring until fully incorporated. Serve hot with toppings such as fruit and nuts, if desired.

WHOLE GRAIN BARLEY AND APPLE PORRIDGE

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.

BARLEY GRITS PORRIDGE RECIPE WITH MILK

Steps:

• Thoroughly wash barley in cold water. You can rinse it under running water using a strainer or follow my steps. Place grits in a bowl, cover it in water and then drain it. Repeat these steps until drained water will be clear.
• Now, take a pot and place rinsed barley there.
• Cover barley with hot/cold water and put the pot on the stove on the heat. Add a pinch of salt and lower the heat when water starts boiling.
• Cook barley grits in water until it fully cooks off. It can take you about 8 minutes. Stir occasionally.
• Then pour warmed up milk. Stir grits until they are covered evenly and fully in milk.
• When barley is simmering in milk, try stirring porridge constantly. In such a way, you will prevent porridge from burning. There is a chance that boiling porridge will be spitting hot liquid into you. Cover the pot with a lid after each stir.
• Add necessary amount of sugar. I always start with a tablespoon and then add some more if I need. Cook barley groats in milk for 15-20 minutes on low heat.
• Add butter, cover the pot with a lid and set it aside for 10 minutes.
• Serve in deep bowls. Enjoy your meal!