from a Tasty Love Story
1/2 cup whole barley (could be replaced w. whole spelt or buckwheat)
1/2 cup water
3/4 cup milk
1 vanilla pod
1 tsp sugar (optional)
4 whole green cardamom beans
1 blood orange or regular orange
4 Tbsp almonds
1 Tbsp maple syrup + more to serve
A pinch or salt
1. Cut open the vanilla pot and scrape out the beans. In a pot mix water, milk, barley and the empty vanilla pod and beans + a pinch of salt. Heat until it boils while stirring and then reduce to a simmer. Put on a lid and stir it every 5 minutes until all the fluid is soaked by the barley (about 40 min). If the barley still is a little to dense add some more milk and let it simmer a few more minutes.
2. While the porridge is simmering, make the almonds. Place them in a hot pan with a pinch of salt and dry roast for a minute, then take the pan of the heat and add 1 Tbsp of maple syrup. Stir it and use the remaining heat from the pan to give them a brief caramelisation. Place them on a piece of parchment paper to cool. Chop them roughly.
3. When the porridge is done, remove the cardamom seeds and the vanilla pod. Serve the porridge with slices of blood orange, almonds and a dash of maple syrup
**Use left over barley porridge to make barley pancakes! Check out the recipe here: http://bit.ly/2jWe25e