Barley doesn’t exactly get a lot of culinary fanfare. The oft-forgotten grain is best know for playing a supporting role in soups like Mushroom Barley and Chicken Barley. Its texture, though, kind of reminds us of oats more than rice, so it makes sense that it works as a breakfast ingredient. Try this recipe when you’ve had your fill of oatmeal and overnight oats for a while. Speaking of filling, it’s packed with fiber, so you won’t be hungry again at 10:00 a.m.
Ingredients
Directions
- Combine ricotta, maple syrup or honey, and 1/8 teaspoon of cinnamon in small bowl. Set aside.
- Combine barley, pecans, cranberries, orange, zest, and remaining 1/8 teaspoon of cinnamon in serving bowl.
- Top with ricotta mixture. Sprinkle with additional cinnamon, if desired.