Martyna Angell’s pearl barley porridge
Martyna Angell is a qualified health coach, blogger and cookbook author. She has developed recipes for brands such as I Quit Sugar, is a regular wholefood columnist for Nourish magazine and is the creator of the Wholesome Cook, filled with delicious recipes for healthy living.
Waking up to cooler mornings calls for a wholesome, warming breakfast. Here’s a fresh take on a classic winter porridge that calls for pearl barley and rich cacao for a nourishing yet indulgent treat to start the day.
Pearl barley + cacao porridge
Prep time: 5 mins
Cook time: 30 mins
Vanilla extract or a sprinkling of cinnamon could be used if you don’t like chocolate, or are allergic. Dairy-free milk can be used instead of cow’s milk to make the dish vegan.
2.5 cups water
½ cup pearl barley
1 cup milk
2 tbsp raw cacao powder
To cook pearl barley:
- Place water and pearl barley in a saucepan. Bring to a boil over low heat and cook for 20-25 minutes, or until soft and plump.
- Strain excess water away through a sieve.
To make the porridge:
- Place ¼ cup of the milk and cacao powder (or chocolate or cocoa - see note above) into the saucepan, heat over low heat, stirring, until the mixture is combined.
- In another saucepan, bring the remaining ¾ cup of milk and cooked pearl barley to a boil.
- Transfer warmed pearl barley porridge into your serving bowl, drizzle over with cacao milk and enjoy.
- Top with fresh banana, blueberries, dusting of cocoa powder if you wish as well!
Make a larger batch and store cooked barley in the fridge for 2-3 days. Use as needed - it is a great addition to vegetable soups too!
The Wholesome Cook (Harlequin MIRA), features 180 refined sugar-free, real food recipes adaptable for many dietary needs and lifestyles and is available in stores in Australia and New Zealand. Signed copies can be purchased from her blog.