Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Grind and toast the barley ahead of time; store in an airtight container.
Ingredients[]
- 1 1/4 cups uncooked pearl barley
- 5 cups water
- 1/3 cup packed brown sugar
- 1 teaspoon salt
- 1 cup 1% low-fat milk
- 1/2 cup raisins
- 1/2 cup dried apricots, quartered
- 1/2 cup silvered almonds, toasted and coarsely chopped
Directions[]
- Place 1/3 cup barley in a blender; process until coarsely ground (about 15 to 20 seconds).
- Place ground barley in a large saucepan.
- Repeat procedure with remaining barley.
- Cook barley over medium heat 4 minutes or until toasted, stirring frequently.
- Add water, sugar, and salt; bring to a boil.
- Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently.
- Add milk; cook 5 minutes or until thick, stirring constantly.
- Stir in raisins, apricots and almonds.
- Serve immediately.
Yield: 6 servings (serving size: 1 cup)