Breakfast 68 Barley Porridge Recipe

So, picture this: on one of those super chill mornings when I just couldn’t decide what to eat, I whipped up this creamy barley porridge that totally became my breakfast hero.

First, I rinsed 1 cup of pearl barley real good and drained it before tossing it into a medium pot with 3 cups of water; then I cranked up the heat until it hit a boil and later lowered it to let it simmer—remember to stir it a couple of times so it doesn’t stick. Once the barley got all tender after about 30-40 minutes, i poured in 1 cup of whole milk and added 1/4 teaspoon of salt. I mixed everything together and let it all simmer for another 5 minutes, then stirred in 1-2 tablespoons of honey or sugar (depending on if i’m in the mood for extra sweet vibes), and added 1 tablespoon of butter so it melts into a silky perfection. If the porridge becomes too thick for your liking, a quick splash of extra milk works wonders. I then removed the pot from the heat and let it sit for a minute to cool slightly before serving it up in a bowl, optionally topping it off with some chopped nuts, fresh berries, or even a sprinkle of cinnamon. Enjoy your cozy, homemade breakfast!

I love starting my day with Breakfast 68 Barley Porridge. I think its hearty blend of barley simmered in water and whole milk, a pinch of salt, sweetened with honey or sugar and finished with butter, packs carbs and protein.

I add nuts, berries or cinnamon for extra flavor.

Ingredients

• Barley: A hearty whole grain loaded with fiber and plant protein for energy.
• Water: Essential liquid that softens barley while forming a smooth, comforting porridge texture.
• Whole Milk: Creamy dairy source adding rich flavor, extra calcium, and velvety consistency.
• Honey or Sugar: Natural sweetener that gently balances bitterness and boosts the porridge’s taste.
• Salt: A pinch that accentuates all flavors without overwhelming the natural ingredients.
• Butter: Adds creamy richness and smooth texture while helping bind the flavors harmoniously.
• Toppings: Optional extras like nuts, berries, and cinnamon for crunch, color, and extra zest.
• Overall: A balanced, nutritious breakfast that warms both body and soul.

Ingredient Quantities

• 1 cup pearl barley (rinsed well)
• 3 cups water
• 1 cup whole milk
• 1/4 teaspoon salt
• 1-2 tablespoons honey or sugar (depending on your taste)
• 1 tablespoon butter
• Optional toppings: chopped nuts, fresh berries or a sprinkle of cinnamon

How to Make this

1. Rinse the barley well and drain it, then add it to a medium pot with 3 cups of water.

2. Bring the water to a boil then lower the heat so it simmers.

3. Cover the pot and let the barley cook for about 30 to 40 minutes, stir a few times so it doesn’t stick.

4. When the barley gets tender, pour in the whole milk and add 1/4 teaspoon salt.

5. Stir everything together and let it simmer for another 5 minutes.

6. Mix in 1-2 tablespoons of honey or sugar depending on how sweet you like it, and stir until its all combined.

7. Add the tablespoon of butter and stir so it melts into the porridge.

8. If the porridge gets too thick, you can add a splash of milk to thin it out a bit.

9. Remove the pot from heat and let it sit for a minute so it cools slightly.

10. Serve in a bowl and top with your favorite toppings like chopped nuts, fresh berries or a sprinkle of cinnamon, and enjoy your yummy breakfast!

Equipment Needed

1. Medium pot for simmering the barley
2. Colander or strainer for rinsing the barley
3. Measuring cups for water, milk and checking the ingredients
4. Stirring spoon to mix the porridge
5. Stove to bring the water to a boil and maintain a simmer
6. Serving bowl for dishing out your finished breakfast

FAQ

• What exactly is pearl barley in this recipe? Pearl barley is barley that has been cleaned and polished. Its texture makes it perfect for a hearty porridge, and it takes on a nice chewy consistency when cooked.
• Can I use a different type of milk? Yep, you can easily swap whole milk with almond milk, soy milk or any other milk. Just be aware the flavor and creaminess might be a bit different.
• How do I know when the porridge is done? When the barley is tender and the mixture has thickened in a way that coats the back of a spoon, you’re good to go. If it is too thick, you can add a little more water or milk on the fly.
• Can I store any leftovers? Absolutely, you can store leftovers in an airtight container in the fridge for up to 2 days. Just reheat it on the stove or in the microwave and stir in a bit more milk if needed.
• What toppings work best for this dish? You can try chopped nuts, fresh berries or simply a sprinkle of cinnamon. It really depends on what you like but all add a nice flavor and texture boost.

Breakfast 68 Barley Porridge Recipe Substitutions and Variations

• If you don’t have pearl barley you can use rolled oats or quick-cook barley which work almost as well
• If whole milk ain’t available, almond milk or soy milk are a happy alternative for that creamy feel
• Not into honey or sugar? Maple syrup or even agave nectar give a similar sweetness and taste
• If you’re out of butter, try using coconut oil or margarine for a similar richness in your porridge

Pro Tips

1. Make sure you rinse the barley really good before you start – I’ve noticed it helps reduce any extra starch, so your porridge isn’t too gloopy when its done.
2. Keep a close eye on the simmering barley and stir it every few minutes so it doesn’t stick to the bottom of the pot. Sometimes if you leave it alone too long, it can burn a little on the bottom which ruins the texture.
3. When you add in the milk and honey or sugar, go slow with the sweetener. It’s easy to overdo it and then your porridge might end up way too sweet – you can always add more later if needed.
4. Try experimenting with your toppings – a few chopped nuts or fresh berries can really boost the flavor and give your breakfast some extra crunch and color. Enjoy and don’t be afraid to tweak it to your liking!