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Whole-Grain Breakfast Bowl

Source of Recipe

From "Modern Comfort Food" by Ina Garten


Recipe Introduction

"I usually have a bowl of oatmeal for breakfast but once in awhile, I feel like something more interesting. This is oatmeal but with a whole lot more texture and flavor. The chewy barley is a good contrast to the creamy oatmeal, and sweet dates, fresh raspberries, and crunchy hazelnuts are so satisfying first thing in the morning!"

List of Ingredients

◦ 1 cup pearled barley
◦ 1 � teaspoons kosher salt
◦ � cup old-fashioned rolled oats, such as Bob's Red Mill
◦ � cup whole milk, plus extra for serving
◦ � cup medium-diced pitted, dried dates (6 to 8 dates)
◦ 6 ounces fresh raspberries
◦ ⅓ cup chopped toasted hazelnuts
◦ Pure maple syrup, for serving


Recipe

Combine the barley, salt, and 2 cups water in a medium saucepan. Bring to a boil, lower the heat, and simmer covered for 30 minutes. Add the oats plus 2 cups water, return to a boil, lower the heat, and simmer covered for 20 minutes, until the barley is tender and the oats are creamy. Off the heat, stir in � cup milk.

Spoon the barley and oats into four shallow bowls. Sprinkle with the dates, raspberries, and hazelnuts, drizzle with maple syrup, and pour on some milk. Serve hot.

Serves 4







❧ Notes:

� Make sure you buy 'pearled' barley, which has been processed so it cooks faster.

� To toast hazelnuts, place them in a small dry saut� pan over medium heat and cook for 3 to 5 minutes, tossing often, until fragrant. Cool slightly, rub the nuts on a board to remove some of the skins, and chop.