Total Time
50mins
Prep 15 mins
Cook 35 mins

Barley--it's not just for soup.

Directions

  1. Toast the barley in a dry heavy saucepan over medium heat for about 5 minutes, until lightly colored and fragrant.
  2. Add in 3 cups water; decrease to heat to a bare simmer; cover and cook 20 minutes.
  3. While the barley cooks, melt the butter in a small skillet over medium heat; stir in the walnuts; stir/saute for a couple of minutes, until fragrant.
  4. Mix the walnuts, raisins, and salt into the barley, gently stirring up from the bottom once.
  5. Cover again and cook for about 5 minutes longer.
  6. The barley is ready when the individual pearls are tender and plump and the cereal is thick but still spoonable.
  7. For best texture, cover with a clean towel, replace the lid and let stand for 5-10 minutes.
  8. Ladle into bowls and serve hot, with brown sugar sprinkled on top.

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