Ingredients
- 2.5 cups water
- ½ cup pearl barley
- 1 cup milk
- 2 tbsp raw cacao powder
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.
Method
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 ¼ 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 ¾ cup of milk and cooked pearl barley to a boil.
To serve, transfer the 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!
Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine.
Submitted byMartyna Candrick
Tips and Tricks
Give yourself a reminder of your milk’s used-by date. Write it on your fridge door or somewhere prominent in your kitchen as a reminder of when it needs finishing.
Milk can also be stored in the freezer for up to 6 weeks, though may separate slightly upon thawing. Use frozen milk in cooking rather than plain drinking and thaw fully in the fridge.
