May 28, 2010 at 3:09 pm , by Serina Patrick
I divided the barley I made last weekend into four equal servings for experimentation. Sandy, my holistic nutritionist, suggested I try it for breakfast instead of eating so much breakfast sausage and bacon which are both full of nitrates.
Honey, cinnamon, dried figs, golden raisins, and slivered almonds make a delicious topping for Greek yogurt so I thought it would also be great to flavor the barley. I really like the chewy texture of the grain and it was actually better than I expected with the honey and dried fruits.
Unfortunately, being the reckless carnivore that I am, I ate my bowl of barley with two links of turkey sausage. (sorry Sandy!)
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