It’s true. This post is about porridge. You may be thinking…”Ok, earth to Allison, this is 2010 not 1824. Who’s eating porridge these days?!” Porridge is actually another term for oatmeal or warm breakfast cereal, and it’s a traditional food in Northern Europe.
When you think of porridge, do you think of the childrens’ story Goldilocks and the Three Bears? I do! If Goldilocks likes cinnamon, walnuts and dates, she’ll find this bowl of porridge jussst right.
I found a recipe for wild rice porridge and I decided to make a lighter version by using 1% milk rather than heavy cream, and swap out the wild rice for pearl barley. I love pearl barley, just love it! I also used chopped dates and walnuts rather than pistachios and dried apricots.
What’s great about this recipe is that it’s more of a method because you can use other grains or oats, dried fruits, nuts or preserves!
Porridge with Cinnamon, Walnuts and Dates
Inspired by this recipe
– 2 cups cooked pearl barley
– 1/2 cup 1% milk
– 1 Tbls agave nectar
– 1 Tbls organic maple sugar
– 1/2 tsp ground cinnamon
– 1/2 cup dates, roughly chopped
– 2 Tbls chopped raw walnuts
In a medium sauce pan over medium heat, combine pearl barley, milk, agave nectar, maple syrup and cinnamon. Stir frequently until the mixture becomes thick and heated through. Stir-in the dates and walnuts. Continue warming the mixture for another minute or two.