Barley porridge | Naturally sweetened, made in a pressure cooker

There was a time when I didn’t consider porridge normal food. It was too boring, too good. It must be for sick days. That was my notion. Like most other things in life, this too has come to pass. With age, with excess weight and with the constant deluge of over-the-top tasty foods, I’ve come to appreciate mellow, subdued, good for the body, good for next-day-morning foods.

Barley porridge

Did you know barley is packed with nutrients like potassium, Vitamin B6 and folate make it great for heart health? Barley is an excellent source of fiber, which helps lower the total amount of cholesterol in the blood. Barley also contains Selenium which is not present in most foods. It plays a role in liver enzyme function and helps detoxify some cancer-causing compounds in the body. Barley is also useful in maintaining a healthy weight.

Barley porridge

I’ve taken a liking to porridge now. I find it comforting and satisfying. Also I am a sucker for sweet breakfasts. This naturally sweetened barley porridge is a great breakfast to start the day. The recipe I am going to share with you today will make barley porridge making a breeze. Barley generally takes a long time to make. So I dump the barley in a pressure cooker along with dates and cook them both together – 2 tasks in one shot. Barley is cooked through and so are the dates – all ready to be blended into a creamy porridge. The dates lend a lovely rounded sweetness without being cloyingly sweet. If you desire more sweetness, you can add some brown sugar or honey to the porridge. Adding just a pinch of salt balances the flavours and highlights the sweetness. You’re less likely to make the dish too sweet when you’ve added a pinch of salt.

Barley porridge

The toppings are everything. Here’s where you add crunch, texture and interest to the porridge. I went with toasted, slivered almonds, sliced cherries and bananas. You can go with any toppings of your choice – toasted cashews, chopped dates, chopped fruit, a drizzle of honey, anything you fancy! Enjoy!

 

 

 

Print Friendly, PDF & Email
Print Recipe
Barley porridge | Naturally sweetened, made in a pressure cooker
This naturally sweetened barley porridge is a great breakfast to start the day! Healthy and yummy!
Barley porridge
Prep Time 5 minutes
Cook Time 35 minutes
Servings
4 people
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
4 people
Ingredients
Barley porridge
Instructions
  1. Rinse barley in 2-3 changes of water until the water runs clear. Drain and transfer the barley to a pressure cooker. Add 4 cups water. Throw in the pitted dates. Pressure cook for 20-30 minutes or until the barley is cooked soft. The cooked barley is soft and gummy. Switch off the stove.
  2. Open the pressure cooker once the pressure subsides fully. Allow the cooked barley to cool down for 10 minutes. Use a large spoon to transfer about half of the barley to a blender. Make sure to scoop the cooked dates into the blender too. Blend to a coarse porridge consistency. Transfer back to the pressure cooker. Pour in milk and a pinch of salt and stir everything well. Switch on the stove and stir frequently until the porridge is your desired consistency. You can choose to blend all of the cooked barley if you desire a smooth porridge. If you want more texture, you can blend up just a portion of it like I did. Taste the porridge for sweetness. If you want it a bit more sweet, add brown sugar one spoon at a time. Taste and adjust as per taste. When the porridge is your desired consistency and sweetness, switch off. Note that the porridge will thicken as it sits. So you may want to switch off a little before where you want to be.
  3. To serve, scoop porridge into bowls, Top with toasted, slivered almonds, sliced cherries and sliced bananas. The toppings really take the porridge to another level. Don’t skip the toppings. You can try several other options – toasted cashews, chopped dates, chopped fruit, a drizzle of honey, anything you fancy! Enjoy!
Share this Recipe

Leave a Reply