Whole Grain Barley And Apple Porridge Recipes

NORDIC BREAKFAST PORRIDGE

Steps:

• For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt.
• For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
• Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.

WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Up to 12 hours before serving, put the rice, oats, barley and farina in a 6-to-10-cup rice cooker. Stir in the orange peel, cinnamon stick, sugar, salt and 5 cups water. Add the dried fruit.
• Close the cooker, set the timer and program for the porridge cycle so that breakfast is ready at the desired time. (If you don't have a porridge setting on your rice cooker, program for 50 to 55 minutes.
• Serve the warm porridge with nuts, syrup and/or milk, if desired.

SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
• In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.

BREAKFAST BARLEY PORRIDGE RECIPE

Steps:

• Add water and barley to the Instant Pot. Lock the lid in place and check that the pressure valve is closed.
• Set high pressure cook for 20 minutes.
• When the pressure cook time ends, allow the Instant Pot to release the pressure naturally for 10 minutes. Then carefully open the pressure valve to allow the rest of the pressure and steam to release.
• Set the IP on saute and add the remaining ingredients. Stir frequently and heat just long enough to heat the porridge all the way through.
• Place 4 cups of water and barley in a medium saucepan on top of the stove over high heat and heat to a boil. When it boils, reduce to low heat and cover with a lid.
• Cook for 25-30 minutes or until barley is tender. If excess water remains, drain it off. Add the milk, spices, raisins and nuts and let cook for 5 minutes. Serve it up.