Barley and Compote1. Thaw bag of frozen blueberries in fridge until you have a free morning to spend 45 minutes cooking breakfast.
2. Put pot on stove.
3. Discover you have a jar of pearl couscous in the cupboard, not pearl barley.
4. Make oatmeal for breakfast.
5. Purchase pearl barley.
6. Wait for another day with a late start.
7. Bring 1 cup of pearl barley, three cups of water, and some salt to a boil. Then simmer for 25 - 30 minutes, or until the water is absorbed.
8. Simmer 1 cup of thawed blueberries, one-and-a-half tablespoons of orange juice, and one teaspoon of honey for 10 minutes to thicken it. The original recipe called for 2 teaspoons of orange zest and 2 teaspoons of chia seeds, but I did not have these available and so did not include them.
9. Spoon barley into bowl. Add some blueberry mixture. Forget to top with a quarter cup of milk and toasted almond slivers.
The barley provides a not-unpleasant chewy texture like steel-cut oats. 1 cup of dry barley makes enough cooked barley for 4-6 servings. I made another bowl with pear and maple syrup, which was good. I tried again with milk, blueberries, and walnuts (no almonds in the house). Then I pretended the barley was oatmeal and used cinnamon, raisins, and brown sugar as toppings. I have a cup of dry barley left over after this experiment, and I will use it again to introduce some variety in my breakfast routine. Maybe I'll flip the script and try savory oatmeal for dinner one of these days!