Peaches and cream barley porridge
1 hr 5 min
1½ cup(s), (375ml)
1 cup(s), (200g) uncooked
Vanilla bean extract, alcohol free
3 medium, stones removed and sliced
¼ cup(s), (30g) toasted, chopped
- Bring milk, 3 cups water and ¼ teaspoon salt to boil in medium saucepan. Stir in barley, reduce heat, cover and simmer 45 minutes or until barley is tender.
- Remove pan from heat and stir in brown sugar and vanilla. Stand, covered for 5 minutes.
- Divide barley among 8 bowls and top evenly with peaches and pecans.