Feel like experimenting with different grains for breakfast? Here’s a fast, tasty recipe: Barley and Pears. (Think oatmeal and applesauce.)
We prepare it in a rice cooker using barley flakes – barley kernels that have been sliced and rolled flat very much like rolled oats. They cook up light with a hint of nuttiness. A peeled, chopped pear adds great texture and a dash of cardamom gives it fragrance and spice.
Finish it off with a squeeze of lemon juice, a pat of butter, a sprinkle or two of brown sugar, a handful of almonds and breakfast is ready!
– 2 rice cooker cups of barley flakes
– 1 ripe pear, peeled, cored and chopped
– Juice of ½ a lemon
– 2 to 3 tablespoons brown sugar
– ¼ teaspoon cardamom or cinnamon
– 1 tablespoon butter
– ¼ cup sliced almonds
Put barley flakes, chopped pears and 4 rice cooker cups of water into the rice cooker and add a pinch of salt. Cover and push down “on” button. The button will “click” up to warm position when barley is done. Unplug cooker. Stir into the barley and pears the lemon juice, brown sugar, cardamom (or cinnamon) and butter. Serve with sliced almonds sprinkled over the top and a dash of milk, if desired.
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