Pearl Barley (+ Cacao) Porridge
You can use cracked or whole pearl barley in this recipe. Personally, I prefer the whole grains. Cocoa powder or chocolate (about 1 tbsp or 3 squares respectively) can be used instead of raw cacao powder, but remember that chocolate contains extra ingredients. Vanilla extract or a sprinkling of cinnamon could also be used if you don't like chocolate flavour, or are allergic. Dairy-free milk can be used instead of cow's milk to make the dish vegan.
Servings: 1
Ingredients
For the Pearl Barley (+ Cacao) Porridge
- 2.5 cups water
- 1/2 cup pearl barley
- 1 cup milk
- 2 tbsp raw cacao powder
Instructions
To cook pearl barley:
- Place water and pearl barley in a saucepan. Bring to a boil over low heat and cook for 20-25 minutes, or until soft and plump.
- Strain excess water away through a sieve.
To make the porridge:
- Place 1/4 cup of the milk and cacao powder (or chocolate or cocoa - see note above) into the saucepan, heat over low heat, stirring, until the mixture is combined.
- In another saucepan, bring the remaining 3/4 cup of milk and cooked pearl barley to a boil.
To serve:
- Transfer warmed pearl barley porridge into your serving bowl, drizzle over with cacao milk and enjoy.
- Top with fresh banana, blueberries, dusting of cocoa powder if you wish as well!
Notes
Tip: Make a larger batch and store cooked barley in the fridge for 2-3 days. Use as needed - it is a great addition to vegetable soups too!
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