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In recent years, there has been a growing appreciation for whole grains, with barley taking center stage for its remarkable nutritional profile and versatility. Known for its nutty flavor and chewy texture, barley is not just a staple in soups and salads; it is also an excellent base for a hearty breakfast or comforting porridge. This Warm & Cozy Barley Porridge recipe is the embodiment of comfort food, offering a warm bowl of wholesome goodness that is both satisfying and nourishing.

Barley Porridge

Warm up with this delicious Barley Porridge that’s perfect for cozy days! Made with pearl barley, sautéed onions, garlic, and vibrant spices like cumin and turmeric, it's a nutritious and hearty dish. The creamy coconut milk and wilted greens add a delightful twist. Customize it with your favorite toppings like nuts or dried fruits for extra crunch and flavor. Ready in under an hour, this recipe serves four and is a fantastic healthy option for breakfast or a comforting meal!
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Ingredients
  

1 cup pearl barley

4 cups water or vegetable broth

1/2 teaspoon salt

1 tablespoon olive oil or butter

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon turmeric powder

1/2 cup coconut milk

1/2 cup of chopped spinach or kale

Fresh herbs (such as parsley or cilantro) for garnish

Salt and pepper to taste

Optional toppings: toasted nuts, seeds, or dried fruits

Instructions
 

Rinse the pearl barley under cold running water until the water runs clear. This helps to remove any excess starch and improve the texture.

    In a medium saucepan, bring 4 cups of water or vegetable broth to a boil. Add the rinsed barley and 1/2 teaspoon of salt. Reduce the heat to a simmer, cover, and cook for about 30-40 minutes, or until the barley is tender yet chewy. Stir occasionally.

      Meanwhile, in a separate skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until softened and translucent (about 5-7 minutes).

        Add the minced garlic, ground cumin, and turmeric to the skillet, stirring for about 1-2 minutes until fragrant.

          Once the barley is cooked, drain any excess liquid if necessary and add it to the skillet with the sautéed onion and spices. Stir well to combine.

            Pour in the coconut milk and mix in the chopped spinach or kale, cooking for another 3-5 minutes until the greens are wilted and everything is heated through.

              Season with additional salt and pepper to taste.

                Serve warm, garnished with fresh herbs and your choice of optional toppings like toasted nuts, seeds, or dried fruits for extra texture and flavor.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4