Pearl barley breakfast pots
Cold pearl barley for breakfast is surprisingly filling and a great alternative to porridge. If you, like me, like to snack on nuts and seeds, then almonds probably feature on your list – they are delicious and full of goodness. I like to soak my almonds for 24 hours before using; it sounds like a faff , but it changes the whole taste and makes them much easier to digest. Simply pop your whole almonds in water, leave for 24 hours, then rinse and keep in the fridge for 3–4 days, using as needed. As for dried berries, if you soak these in black Earl Grey tea overnight, they become plump and juicy. Just give a quick rinse before using and then keep in the fridge for a few days.
Servings: 1
Ingredients
- 4 tablespoons cold cooked pearl barley (see note below)
- 150 ml yogurt of your choice
- handful of soaked almonds (see introduction)
- 1 tablespoon soaked dried fruits of your choice (I like to use raisins or golden sultanas)
- mixed seeds to serve
Instructions
- Mix the cold cooked pearl barley with the yogurt and top with soaked almonds and dried fruits.
- Note: The night before you want to eat, cook the pearl barley in a large saucepan of water, following the packet instructions. I simmer mine for about 25 minutes and then test for texture. The barley should have tripled in volume and will be tender but still a bit chewy when done. Drain well. Let cool and refrigerate overnight. The remaining pearl barley will keep in the fridge for several days, ready for a quick, healthy breakfast.
Notes
From the book ScandiKitchen Summer by Bronte Aurell, photo by Pete Cassidy. Book available here.
