05 December, 2015

Barleymeal Porridge

I don't eat oatmeal or porridge very often in the summer, but in the winter I find myself drawn to it more and more often. There's nothing like a warm, hearty bowl of porridge when you're cold and hungry. Technically porridge can be made from any cereal grain, but I have never really strayed from oatmeal. This week, however, I had just enough barley left over after making a barley salad that I decided to try making the barleymeal porridge from the very first Redwall book I ever read: The Pearls of Lutra. My food processor had serious trouble with such a tiny amount of grain, however. If you tend to like your porridge made with small grains (for example, if you prefer the texture of instant oatmeal to steel cut oats) I recommend either using a coffee grinder or putting at least two cups of barley in the processor at a time.

Barleymeal Porridge

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yield: 1 serving


  • 1/4 cup quick-cook barley
  • 1/2 cup water
  • 1/2 cup milk

  1. Place barley in food processor or grinder and process to a meal
  2. Pour barley and liquids into a microwave safe bowl and stir to combine
  3. Microwave for 10 minutes, stopping every two to stir and prevent overboiling.
  4. Top with anything you like. I find that I prefer the nutty taste of barley plain other than an extra splash of milk, but it would also be wonderful with some spices or fresh fruit. 

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