Hulled Barley Breakfast Bowl Recipes

HULLED BARLEY BREAKFAST BOWL

Steps:

• Bring barley, cold water and salt to a boil. Once boiling, lower the heat and simmer for 1 hour.Drain barley. In the same pot, add milk, cinnamon and raisins to the barley and bring to a simmer. Stir occasionally for 10 minutes. Top with chopped cashews and serve.

BARLEY BISTRO BOWL

Steps:

• Make the barley: Bring a medium pot of water to a boil. Add the barley, and cook until tender, 35 to 40 minutes. Drain well, transfer to a medium bowl and toss with 1 tablespoon of the butter and 1/2 teaspoon salt. Serve warm or at room temperature. (The barley can be made and refrigerated up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
• Make the tomato-pepper sauce: While the barley cooks, blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth. Refrigerate until ready to use. (The sauce can be made and refrigerated up to 2 days ahead.)
• Make the bacon and breadcrumbs: Put the bacon in a large nonstick skillet, and set over medium-high heat. Cook, stirring occasionally, until golden and crispy, about 5 minutes. Remove the skillet from the heat, and transfer the bacon to a paper-towel-lined plate with a slotted spoon. Pour off all but 1 tablespoon of bacon drippings, and return the skillet to medium-high heat. Add the breadcrumbs, and stir constantly until golden and crunchy, about 2 minutes. Transfer the breadcrumbs to a small bowl.
• Fry the eggs: Wipe out the skillet, and melt the remaining 1 tablespoon butter over medium-high heat. Once the butter begins to foam, crack all 4 eggs into the skillet, and sprinkle each with some salt. Cook the eggs until the whites have set and the yolks are still runny, about 4 minutes. Remove the skillet from the heat.
• Build the bowls: Divide the barley evenly among 4 bowls. Top each with neat rows or piles of bacon, frisee, goat cheese, olives and sauce (leave room for the egg). Top each with an egg, some sauce and a sprinkling of toasted breadcrumbs.

ALLISON HERRIES, MS, RDN

Steps:

• Bring the pearled barley and water to a boil in a medium pot over high heat. (Note: If you made the barley in advance, skip steps 1 and 2 and simply warm the barley in the microwave.)
• Once the water has been brought to a boil, reduce heat to a simmer. Cover and cook until barley is done. For pearled barley, start checking at 30 minutes. Pearled barley takes about 30 to 35 minutes to cook and can be simmered for up to 45 minutes. Barley is considered done when it has tripled in volume and is tender but still chewy.
• To make the mushrooms, heat the olive oil in a skillet over medium heat. Add garlic, and cook for 1 minute or until transparent. Add mushrooms, and cook for 10 to 12 minutes, stirring occasionally. Season with salt and pepper.
• Once the barley is done, divide it between the bowls and top with the garlicky mushrooms, sliced avocado, sliced hard-boiled eggs, and chopped walnuts (optional). Drizzle with lemony yogurt sauce.
• Whisk the yogurt, lemon juice, and olive oil together in a small bowl. Season with salt and pepper to taste. Refrigerate any leftovers in an airtight container for up to 7 days. If the sauce begins to separate, stir it before using it.

COOKED HULLED BARLEY

Steps:

• In a medium bowl, soak barley overnight in 8 cups cold water. Transfer with liquid to a medium saucepan and bring to a boil. Add 1 teaspoon salt, reduce to a simmer, and cook, partially covered, until barley is tender, 1 hour to 1 hour, 30 minutes. Drain, discarding liquid. Barley can be allowed to cool completely and refrigerated, covered, up to 1 week.

SAVORY BREAKFAST BOWL

Steps:

• Heat broiler, with rack 5 inches from heat source. Drizzle tomatoes with oil in a large ovenproof skillet; toss with salt and pepper. Broil until charred and softened, 4 to 5 minutes. Transfer to a plate.
• Place skillet over medium-high. Add 1 tablespoon oil, kale, and 3 tablespoons water. Cover and cook, stirring once, until wilted, 2 to 3 minutes. Season with salt and pepper; transfer to plate. Add 2 tablespoons oil and garlic to pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in barley; heat through. Season with salt and pepper.
• Meanwhile, bring a small pot of water to a boil. Carefully add eggs, return to a boil, and cook 30 seconds. Turn off heat, cover, and let stand 6 minutes. Drain; run eggs under cold water until cool. Peel.
• Divide barley, kale, eggs, tomatoes, avocados, and cucumber evenly among bowls. Dollop with yogurt, drizzle with oil, and season with salt and pepper; serve.