Southwest Barley Grits

From Cooking Light. Per 1 c. serving: 314 calories, 10 g fat, 13.8 g protein, 43.7 g carb, 6.9 g fiber, 32 mg cholesterol.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups  uncooked pearl barley
• 3  cups water
• 3  cups 1% low-fat milk
• 1  tablespoon honey
• 3⁄4 teaspoon salt
• 1  cup  shredded sharp cheddar cheese
• 1  teaspoon chili powder
• 1 (4 1/2ounce) can  chopped green chilies, drained
• 6  tablespoons low-fat sour cream
•  hot sauce

Directions

1. Place 1/3 cup barley in the container of a blender; process until barley is coarsely ground (15-20 seconds); place ground barley in a large pan; repeat procedure with remaining barley.
2. Cook barley over medium heat for 4 minutes or until toasted, stir often.
3. Add in water, milk, honey, and salt; bring mixture to a boil.
4. Lower heat; simmer 25 minutes or until barley is soft, stirring often.
5. Add in cheese, chili powder, and chiles; cook 5 minutes or until cheese is melted, stirring constantly.
6. Transfer mixture to individual bowls, top each serving with 1 tablespoon sour cream; serve with hot sauce.