Food & Cooking Recipes Breakfast & Brunch Recipes Barley with Apricots, Hazelnuts, Chocolate, and Honey Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Barley has a nice, chewy texture, with grains that hold their shape.For a healthy breakfast that feels decadent, scatter bits of darkchocolate on top. Ingredients 2 ½ cups water ¼ teaspoon salt 1 cup barley 1 cup low-fat buttermilk ¼ cup chopped dried apricots ¼ cup chopped blanched toasted hazelnuts ¼ cup chopped dark chocolate ¼ cup honey Directions 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. Rate it Print