January 04, 2011

Barley Porridge with Lingonberries


My family has always been big on porridges. Mum used to feed us porridge every morning when we were small, and I never grew out of taste for it. Porridge is such a versatile, healthy dish to have and there are so many kinds to try! Think of rice, rye, oat, potato (that's right!), semolina, barley, and the list goes on. You can cook them on a stove top or in the oven, or have them raw; flavour them with berries or spices, anything you can think of! Now how cool is that?! ;-)

Barley porridge is one of my favourites, and in Finland I used to cook it in the oven using whole barley grains. This time we used pre-roasted cracked barley and made it into a creamy porridge on the stove top. Delicious topped with whole, frozen lingonberries!

Barley Porridge with Lingonberries
(Recipe adapted from Myllynparas)

200ml water
130g pre-cooked, cracked barley
700ml milk
pinch of salt

In a large saucepan, bring the water to boil. Add the barley and cook for a few minutes until the water has almost disappeared. Add milk, bring to boil and let simmer for about 30 minutes or until the barley has cooked through. Take off the heat, stir through a pinch of salt and serve with frozen berries.

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