Southwestern Barley "Grits"

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This savory cereal - imagine cheese grits infused with chiles - will take the chill off the coldest mornings.

Ingredients

• 1 1/4 cups uncooked pearl barley
• 3 cups water
• 3 cups 1% low-fat milk
• 1 tablespoon honey
• 3/4 teaspoon salt
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 1 teaspoon chili powder
• 1 (4.5-ounce) can chopped green chiles, drained
• 6 tablespoons reduced-fat sour cream
• Hot sauce (optional)

Directions

1. Place 1/3 cup barley in a blender; process until coarsely ground (about 15 to 20 seconds).
2. Place ground barley in a large saucepan.
3. Repeat procedure with remaining barley.
4. Cook barley over medium heat 4 minutes or until toasted, stirring frequently.
5. Add water, milk, honey, and salt; bring to a boil.
6. Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently.
7. Add cheese, chili powder, and chiles; cook 5 minutes or until cheese melts, stirring constantly.
8. Top each serving with 1 tablespoon sour cream.
9. Serve with hot sauce, if desired.

Yield: 6 servings (serving size: 1 cup)