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Barley with Apricots, Hazelnuts, Chocolate, and Honey

Barley has a nice, chewy texture, with grains that hold their shape. For a healthy breakfast that feels decadent, scatter bits of dark chocolate on top.

  • Servings: 4
Barley with Apricots, Hazelnuts, Chocolate, and Honey

Source: Martha Stewart Living, January 2011

Ingredients

  • 2 1/2 cups water
  • 1/4 teaspoon salt
  • 1 cup barley
  • 1 cup low-fat buttermilk
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped blanched toasted hazelnuts
  • 1/4 cup chopped dark chocolate
  • 1/4 cup honey

Directions

  1. Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduce heat to low. Simmer, covered, for 1 hour. Let stand for 5 minutes. Fluff with a fork before serving and top with buttermilk, apricots, hazelnuts, chocolate, and honey.

Reviews (1)

  • sekman 13 May, 2012

    Cooked grains will be fine in the refrigerator for a few days. By all means, make this the night before then enjoy it for
    breakfast.

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