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
Ingredients
- 1/4 cup quick-cook barley
- 1/2 cup water
- 1/2 cup milk
Directions
- Place barley in food processor or grinder and process to a meal
- Pour barley and liquids into a microwave safe bowl and stir to combine
- Microwave for 10 minutes, stopping every two to stir and prevent overboiling.
- 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.
No comments:
Post a Comment