Winter breakfasts
Mar. 10th, 2011 08:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pegkerrI ate cold cereal for years, but the price has gotten to be more than I can stomach. Lately, I've been having barley for breakfast, made in the slow cooker. I simply throw 2 1/4 cups of water and 1/2 cup of barley in, set it for low, and it's ready the next morning. It makes enough breakfast for two days. I scoop out half and put it in a tupperware container and store it in the refrigerator.
The first day is the sweet day: the barley is the consistency of porridge, and I top it with any combination of cinnamon, craisins, chopped apples, brown sugar, walnuts, bananas, maple syrup.
The second day is the savory day. Once refrigerated, the barley sets to a consistency like polenta. I simply slice it up, pan fry it in a nonstick pan sprayed with a little cooking spray, and top it with thin slices of melted brie cheese.
Cross-posted to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
ofmornings
The first day is the sweet day: the barley is the consistency of porridge, and I top it with any combination of cinnamon, craisins, chopped apples, brown sugar, walnuts, bananas, maple syrup.
 |
The second day is the savory day. Once refrigerated, the barley sets to a consistency like polenta. I simply slice it up, pan fry it in a nonstick pan sprayed with a little cooking spray, and top it with thin slices of melted brie cheese.
 |
Cross-posted to
ofmornings