Branching off into uber Granola-Head territory, I made a batch of hot barley cereal for breakfast this morning. It took extra time but some of it I did last night to save prep time. It makes plenty though, so you have a second breakfast to reheat and enjoy. And overall the barley is good. If you like oatmeal try it!
Hot Barley Cereal
1 1/4 cups pearl barley
5 cups water
1 cup raisins
1/3 cup packed dark brown sugar
3/4 tsp ground cinnamon
1/2 tsp kosher salt
1 cup low-fat milk
1/2 cup almonds, chopped small and toasted
The night before –
In two batches process the barley in a dry blender on high, for about 20 seconds, to crack it into smaller pieces. Meanwhile heat a dry skillet over medium heat, add in the barley and cook, stirring often, until toasted smelling, about 5 minutes. Scrape onto a dry plate and let cool.
Put the skillet back onto the stove and toast the almonds, stirring often, about 5 minutes. Scrape onto a plate and let cool. Cover both items with plastic wrap till morning.
In a heavy large sauce pot add the barley, water, sugar, salt, raisins and salt. Bring to a boil, lower the heat to medium low and let simmer for 25 minutes, stirring often, near the end it will be very thick. Keep a lid on the pot mostly covering it.
Stir in the milk and continue cooking for another 10 minutes. Stir in the majority of the almonds, dish up and top with the remaining almonds and shredded coconut if you have any on hand.
Serves 4 large bowls.