Peaches & cream breakfast barley
6
Points®
Total time: 1 hr 5 min • Prep: 10 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
When fresh peaches aren't in season, swap in 3 cups thawed, frozen unsweetened sliced peaches. We like the flavour of brown sugar in this Southern-inspired cereal, but you can also use maple syrup or honey.
Ingredients
Water
3 cup(s)
1% low fat milk
1½ cup(s)
Table salt
¼ tsp(s)
Uncooked pearl barley
1 cup(s)
Packed brown sugar
3 tbsp(s)
Vanilla extract
1 tsp(s)
Peach
3 medium, pitted and sliced
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
4 tbsp(s)
Instructions
1
Bring water, milk, and salt to boil in medium saucepan. Stir in barley, lower heat, cover saucepan, and simmer until barley is tender, 50 to 55 minutes.
2
Remove saucepan from heat and stir in brown sugar and vanilla. Let sit, covered, 5 minutes.
3
Divide barley among 6 bowls and top evenly with peaches and pecans.
4
Serving size: ½ cup barley, ½ cup peaches, and 2 tsp pecans
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