Barley Porridge

1. 1

   Cook the barley

   • Rinse 1/2 cup of pearl barley thoroughly under cold water.
   • In a medium pot, combine the rinsed barley and 2 cups of water.
   • Bring the water to a rolling boil over high heat.
   • Reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes until the barley is tender.
   • Drain any excess water from the pot.

   TIPSoaking the barley for a few hours or overnight can significantly reduce the cooking time.
2. 2

   Simmer the porridge

   • Return the pot with the cooked barley to medium-low heat.
   • Pour in 2 cups of soy milk, then add the diced apple, 1 tsp of cinnamon powder, 2 tsp of grated jaggery, and a pinch of salt.
   • Stir everything together well.
   • Allow the porridge to come to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens and the apple pieces become soft.

   TIPStir frequently, scraping the bottom of the pot, to prevent the soy milk from scorching.
3. 3

   Finish with toppings

   • Take the pot off the heat.
   • Stir in the 2 tbsp of ground flax seeds until well combined.
   • Divide the porridge equally into 4 serving bowls.
   • Sprinkle the chopped walnuts over each bowl.

   TIPFor a richer flavor and crunchier texture, lightly toast the walnuts in a dry pan for a minute before using them as a topping.
4. 4

   Serve the porridge warm

   Enjoy this wholesome and creamy porridge immediately for the best texture and taste.

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