Well, the first round was NOT a success. I cooked it on low in the crock overnight using 4 cups water to 1 cup barley. That would have been OK but I added some nutmeg and cinnamon to the water. Take my word for it. Don't do that. Maybe add those later, right before eating, but do not cook them in with the barley. The flavors were not recognizable as such, and it simply didn't taste good. I think we'll try again with either savory things added at the end of cooking, or with fruit.
More bulletins to follow if events warrant!
Fitness Minutes: (6,796)
118 4/3/12 10:48 P
I've been using amaranth lately. I cook it like farina, using vanilla almond milk, and add some dried cranberries and almonds to it. I really like it. I'd like to try the barley, though. Never really though of it as a breakfast food, but I'm always looking for new healthy ideas.
I haven't but since I love barley it sounds like a great way to start the day! It is high in protein and fiber and would absorb the flavors that it is cooked in. Another good option would be quinoa which I know makes a good breakfast cereal. I've cooked it in milk with a little butter and salt and it was awesome.
Anyone tried it? I read that barley is better for diabetics than oatmeal and I have some diabetic friends visiting soon. I don't want to be that person who says "You should eat this!" but I also thought that maybe a cinnamon/nutmeg crockpot breakfast would be a good start to our days.
Input welcome! Thanks in advance.
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