Cranberry-almond morning barley
8
Points®
Temps total: 22 min • Préparation: 5 min • Cuisson: 12 min • Portions: 4 • Difficulté: Facile
Tangy dried cranberries and crunchy sliced almonds play nicely against the creamy texture of cooked whole-grain barley. We opted for quick-cooking barley, which is done in about 10 minutes, so that this dish can be prepared even if time is short.
Ingrédients
Almonds
2 tbsp(s), whole
Water
2 cup(s)
Uncooked pearl barley
1 cup(s), Quick-cooking
Dried cranberries
⅓ cup(s)
Table salt
1 pinch(es)
Half and half cream
¼ cup(s)
Ground cinnamon
½ tsp(s)
Instructions
1
Put almonds in small skillet and set over medium-high heat. Cook, shaking pan frequently, until golden, about 2 minutes. Transfer almonds to small plate or cup.
2
Meanwhile, bring water to boil in medium saucepan. Stir in barley, cranberries, and salt; reduce heat and simmer, covered, until water is absorbed and barley is tender, 10–12 minutes. Remove saucepan from heat and stir in half-and-half and cinnamon. Let stand, covered, 5 minutes. Divide evenly among 4 bowls and sprinkle with almonds.
3
Serving size: generous ¾ cup barley mixture and 1/2 tablespoon almonds.
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