Cinnamon Raisin Breakfast Barley

Alright, alright. After giving a small break to those of you who read my blog religiously, I'm back with a few new recipes up my sleeve. For those of you who read every once in a while- shame on you, but thanks for reading this post. Hopefully you'll stick around for a little while, so as to not miss out on any more finger lickin' good food write-ups.

If you recall from my "Frisotto" recipe, I love barley because it's not only a whole grain, but also because it's packed with fiber and has a decent amount of protein. As someone who is quite fond of this grainy little pillow, I'm just as shocked as you are that I haven't eaten it for breakfast yet. I mean think about it... we eat whole grains for breakfast ALL the time, don't we? Oatmeal, toast, English muffins, cereal, but for some reason, barley's not on that list. Why?

So after having this epiphany that I should include this in my a.m feeding regimen, I decided to mess around in the kitchen and come up with something that was only slightly reminiscent of one of my favorite dinner side dishes. I decided to take the easy road and make a cinnamon raisin dish, and I'm so glad I did because it was so delicious. I ate it warm and poured about four ounces of almond coconut milk. I suggest you do the same.

Ingredients:

1 cup barley

5 cups water (Yes, this is more water than you would normally use, but I like my barley soft rather than chewy... especially when I'm eating it for breakfast)

4 tbsp brown sugar

1/4 tsp cinnamon

1/4 cup raisins

3/4 tsp lemon juice

Method:

1. Bring water to a boil

2. Once water has begun to boil, add barley, brown sugar, cinnamon, raisins, and lemon juice. Reduce heat to low.

4. Cover and let simmer for about 45 minutes. Make sure you watch your simmering concoction because if you don't, the sugary water will boil over and you'll end up with the horrible smell of burnt sugar.

5. After about 45 minutes, turn the heat off and let sit until all water has been absorbed.

6. Serve alone or with milk poured over.

** By the way, this makes about four to six servings.

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Risotto-Style Barley and Sauz-eege

For years now, I’ve been wanting to make risotto, but a) I don’t have the patience to stand over a fire like a chest-banging cavewoman so that I can constantly stir a pot of rice until it eventually takes on a creamy texture and b) I prefer whole grains over anything that Uncle Ben may or may not have promoted in an orange box. Don’t get me wrong, I adore white rice, but due to the excess poundage that has recently taken up residence on my body, I need to reduce the white and increase the tan. This is why I love, love, love barley-  because it can act as a chubby stand-in for rice, and more importantly, it’s a whole grain that’s packed with fiber. This is how I came to make “Frisotto”.

The first time I made this recipe, it was over 90 degrees outside, and let me tell you- I was miserable standing over that open flame, but after it was finally time to wipe the sweat mustache from off my face and serve the meal, I gave a deep sigh of relief and soaked up all the yumminess! This is definitely more of a cool-weather meal, but I’m a loon and tend to think that every day is an appropriate day to spark up a heat-emitting appliance, just like the way I feel that ballet flats with legit soft leather soles are appropriate footwear to sport during a weather channel-worthy snow storm. You may think I’m kidding, but I can assure you on every level that this is entirely true and the reason that my left second toe was numb for the majority of the winter season.  

The next time I make this, I will use my crock pot, which has been a Godsend.

So anyway, crank of your AC, strip down to your skivvies, and make this dish tonight. It’s definitely worth it.

Ingredients:

¾ pound chicken sausage (or you can try ground turkey and add more seasonings such as 2 cloves garlic, salt, pepper, basil)

1 28-ounce can diced tomatoes in juice

1 tablespoon olive oil
1 small boiling onion, finely chopped
1 cup barley
1/2 cup dry white wine (I used the absolute cheapest bottle I could find)
5 cups water
1 red bell pepper
1 tsp fennel seeds
1 bag baby spinach (usually comes in 6-ounce bags)
Parmesan Cheese

Salt and pepper to taste

Method:

1. Remove casings from sausage.

2. In a large stock pot, combine the sausage, onions, red pepper, olive oil, fennel seeds and garlic. With a wooden spoon, break up the sausage. Allow the sausage to cook and the onions, garlic, and red pepper get soft.

3. After a few minutes, add white wine.  A few minutes later, add the barley, undrained tomatoes (yup... just dump the whole can in), and water.

4. Allow to simmer for about 45 minutes.  Add spinach, stir in, and cover. Allow the spinach to wilt for a few minutes. Add salt and pepper to taste.

5. Just before serving, sprinkle Parmesan cheese over the top. As usual, shredded is best, but grated will work just fine!

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