If you follow my Instagram account you know that I make way more food than what makes it on the blog. This Barley Porridge is an example of something I wasn’t going to write up but since I made it I can’t stop thinking about it. It’s creamy and rich which is what I crave. I adapted (i.e. simplified) a recipe from Bon Appetit magazine for a wintery morning. It was YUM. I think it was supposed to be a dessert dish but… dessert for breakfast… that’s how I roll. And seriously… it’s barley. How bad can it be for you?
If you want to go full on here’s the recipe from Bon Appetit. Got a kid strapped to you in a baby carrier and a toddler running around? Try this simplified recipe.
Warming Almond Barley Porridge
Author: Michelle Little
Recipe type: Breakfast
A warming wintery breakfast dish with hints of vanilla and white chocolate.
Ingredients
- ½ cup sliced blanched almonds
- 4 cups whole milk
- ¾ cup pearl or pot barley
- 1 vanilla bean
- 3 ounces white chocolate chips
- 3 tbsp sugar
- raspberry jam (Optional)
Instructions
- Preheat oven to 350F. Place almonds on a baking sheet and toast until golden brown 5 minutes. (Hint: Use a timer... I've ruined A LOT of nuts by forgetting about them)
- Combine milk and barley in a medium sauce pan. Throw in vanilla bean (or use 1 tsp vanilla extract).
- Bring to a boil and reduce to a simmer stirring often. Check the pot - milk boils over easily. This will take around 40-50 minutes. Barley should be tender but still have a slight bite.
- Add the white chocolate and sugar off heat and stir.
- Throw in half the toasted almonds and stir.
- Top with the rest of the toasted almonds and some raspberry jam if you please
Michelle Little
Writer & Photographer
