Monday, January 21, 2008
Breakfast Barley
I discovered the wonders of barley, strangely enough, on an elementary school lunch tray next to some chicken nuggets. I've been using it for a while in soups, but wanted to try something very different. I came across this recipe, made it, and loved it.
4 cups water
2/3 cups barley (not instant)
1/2 teaspoon Cinnamon
juice from 1 lemon
2 cups apple juice
1/4 cup dried sour cherries (I'm sure anything would work well here).
pinch of salt
1) Bring water to a boil.
2) Add barley and cinnamon and cook for 45 minutes (stirring occasionally) -- most of the water should be absorbed.
3) add lemon juice, apple juice, cherries, and salt and cook for 30 minutes or until barley is soft.
4) refrigerate and eat throughout the week.
Makes 3-4 servings.
4 cups water
2/3 cups barley (not instant)
1/2 teaspoon Cinnamon
juice from 1 lemon
2 cups apple juice
1/4 cup dried sour cherries (I'm sure anything would work well here).
pinch of salt
1) Bring water to a boil.
2) Add barley and cinnamon and cook for 45 minutes (stirring occasionally) -- most of the water should be absorbed.
3) add lemon juice, apple juice, cherries, and salt and cook for 30 minutes or until barley is soft.
4) refrigerate and eat throughout the week.
Makes 3-4 servings.
