Although whole grain porridges are a staple breakfast food in my kitchen, I'd never considered barley a morning grain until I came across this recipe in my treasured copy of Mollie Katzen's Sunlight Café for anooshoavoor, an apparently traditional Turkish barley porridge that's flavored with apples, apricots, honey and cardamom. It's one of the most delicious and satisfying porridges I've ever had.
Cooked in a risotto style with liquid slowly added to very low heat, the result is a creamy, sweet porridge surrounding the still chewy grains of barley. But although the preparation and instructions are so extraordinarily simple, it takes about two hours to cook so it's not a breakfast for a weekday unless you make it the night before and reheat the next morning.
Mollie's recipe calls for cooking the barley in apple juice, but using apple cider instead gives the porridge an especially full, rich apple taste.
|Anooshavoor (Turkish Barley and Apricot Porridge)|
|Recipe by Lisa Turner|
Adapted from Mollie Katzen's Sunlight Café
Published on September 27, 2007
Sweet, creamy and wonderfully fragrant barley and dried apricot porridge spiced with cardamom and cooked slowly in a risotto style
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