Lately I’ve been trying to use a wider variety of grains in cooking and baking. Using different grains revives mundane dishes, and becomes a way to add different flavors and textures than your go-to carbs of choice. If you haven’t tried barley before, its slightly nutty, chewy, hearty, and filling.
Breakfast might not be the first thing you consider when you think of barley. But it’s flavor and texture just so happen to make it a great grain choice in the morning. This version, with the barley bathed in a honeyed almond milk, incorporates even more natural sweetness from roasted plums.
Breakfast Barley with Honey Roasted Plums
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 8 ounces quick cook barley (I like to get the 10-minute barley from Trader Joes)
- Kosher salt
- 6 tablespoons honey, divided
- ⅓ teaspoon cardamom
- 4 plums, pits removed and sliced
- 1½ cups unsweetened vanilla almond milk
Instructions
- Preheat oven to 425 degrees F. On a sheet pan covered with parchment paper, add plum slices. Sprinkle with cardamom and a pinch of salt. Drizzle plum slices with 3 tablespoons honey. Place in oven and roast for about 15 minutes, until plums are soft and starting to caramelize.
- Meanwhile, while plums roast, bring a medium pot of water to a boil over medium high heat. Add barley and cook according to package directions. Drain, then return to pan. Add almond milk, remaining 3 tablespoons honey, and a pinch of salt over low heat. Cook, stirring, until warmed through. Serve warm with plums slices and any juices from roasting spooned on top.
Notes
Adapted from Bon Appetit
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