Yesterday I woke up early so I could cook this Very Berry Barley for breakfast for the family. I’m not really sure why I got up early as everyone slept in until after 11am anyways. This recipe comes from the cookbook, The Low-GI Slow Cooker. I love eating whole grains and with the addition of fruit, it makes it even healthier. Low glycemic index, low in fat (.3g) and low in calories (only 47 per 1/2 cup).
Very Berry Barley
1 cup hulled barley (I used Bob’s Red Mill – see photo below)
3 1/2 cups water
3/4 cup blackberries
3/4 cup quartered strawberries (I sliced mine)
Combine the barley, water, blackberries and strawberries in your slow cooker. Cover and cook on low for 3 to 4 hours or on high for 1 to 2 hours or until barley is soft but still has texture to it. (I had to cook mine on high for 3 hours – I think it’s because I only have a large oval crock pot. I would think using a smaller round crock pot would cook it faster.)
It was a bit tart so I drizzles some Vermont Maple Syrup on top (recommended in the serving suggestion of the book).
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