Recipe Du Jour [Barley Porridge]
Barley Porridge
Ingredients:
2 ½ cups whole milk (organic)
1 cup barley flakes
2 tbsps. brown sugar
1 tbsp. butter (organic)
Salt (Kosher)
Toppings:
2 cups raspberries
1 tbsp. light brown sugar
½ Granny Smith apple, cut into matchsticks
2 tbsps. pistachios (chopped)
4 teaspoons chia seeds, covered in 1 tablespoon water
Directions:
In a medium saucepan, boil your milk and barley flakes. Reduce the heat to a bring to a simmer, cover and cook until your milk is absorbed, and the barley is soft (roughly fifteen minutes). Mix in your sugar, butter and ½ teaspoon Kosher salt.
Preparing your toppings: Smash your raspberries with the sugar in a small bowl with a fork. Divide the porridge into four bowls. Working around the edges of the bowls, fix your crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.
Ingredients:
2 ½ cups whole milk (organic)
1 cup barley flakes
2 tbsps. brown sugar
1 tbsp. butter (organic)
Salt (Kosher)
Toppings:
2 cups raspberries
1 tbsp. light brown sugar
½ Granny Smith apple, cut into matchsticks
2 tbsps. pistachios (chopped)
4 teaspoons chia seeds, covered in 1 tablespoon water
Directions:
In a medium saucepan, boil your milk and barley flakes. Reduce the heat to a bring to a simmer, cover and cook until your milk is absorbed, and the barley is soft (roughly fifteen minutes). Mix in your sugar, butter and ½ teaspoon Kosher salt.
Preparing your toppings: Smash your raspberries with the sugar in a small bowl with a fork. Divide the porridge into four bowls. Working around the edges of the bowls, fix your crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.
