Adapted from https://true-north-kitchen.com
Being part Scandinavian, I couldn’t resist adapting this recipe from this site. I like the idea of toasting the barley in butter to add flavor, though I changed up the toppings, adding some roses and rosemary flowers. Sometimes, I love a little touch of floral for breakfast.
The pretty rosemary flowers taste much like rosemary, adding that bit of herbaceous flavor; the petals are delicate on the tongue, unlike the herb itself.
Of course, you can top this any way you like with whatever you have available.
Rose and Fig Barley Breakfast Bowl
Ingredients
- 1 Tbsp unsalted butter
- 1 cup pearl barley
- A pinch of salt
- 3 cups water
- 1 cup milk, any kind you like
- ½ tsp rose water
- 2 Tbsp honey or other sweetener
- 2 fresh figs, sliced
- ½ cup fresh or frozen raspberries
- A sprinkling of dried culinary rose petals (optional)
- Rosemary flowers for garnish
Grind the barley in a food processor or herb grinder until it breaks up, but before it becomes a powder. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the barley, stirring until it becomes fragrant in a nutty, buttery way.
Add the milk, water, rose water, raspberries, and rose petals (if using).
Cook uncovered, giving it an occasional stir, for about 30 minutes. The barley is ready when tender, though it will still be chewy.
Spoon it into bowls and top with honey, freshly sliced figs, milk, more raspberries, if you like, and garnish with the rosemary flowers. Makes 2-3 servings.
If you have leftovers, it will keep covered in the fridge for about five days. Just add water and reheat in the microwave for another morning.
