Pearl barley releases starch when cooked, giving it a creamy porridge-like texture. Mix cooked barley with honey, dried fruit, nuts and yogurt for a hot and satisfying breakfast.

Yield: Serves 4.



  • 2 1/2 cups water
  • 1 cup pearl barley, rinsed and drained
  • 1/2 cup diced dried golden Calimyrna figs
  • 1/2 cup dried currants
  • 7 slices peeled fresh ginger, 1/8 inch (3 mm) thick*
  • 1 tbsp honey
  • 1/4 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1 - 1 1/2 cups homogenized milk
  • 1/2 cup plain yogurt
  • 1/4 cup fresh orange juice
  • Chopped toasted nuts or pumpkin seeds, optional*


  1. Combine water and barley in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer, covered, for 25 – 30 minutes or until most of liquid is absorbed.
  2. Remove from heat. Stir in figs, currants and ginger. Let stand, covered, for 5 minutes.
  3. Stir in honey, lemon juice and salt.
  4. Return to low heat. Add milk, 1/2 cup at a time, stirring constantly until mixture is creamy, barley is tender, most of liquid is absorbed and desired consistency is reached, about 10 minutes. Remove from heat.
  5. Remove and discard ginger. Stir in yogurt and orange juice. Sprinkle with nuts. Serve immediately.
Nutritional analysis per serving:

257 calories, 3 g fat, 7.2 g protein, 54 g carbohydrate, 4.8 g fibre, 193 mg sodium

*Ingredient not included in nutritional analysis.