Pot barley is the unrefined, whole grain of barley, as opposed to pearl barley, where the barley’s bran covering has been removed. Barley is used in traditional Scandinavian meat dishes as filler in sausages and haggis. Barley can be boiled and used instead of rice. Pot barley was used for Christmas porridge before the rice pudding was introduced. The pot barley porridge gives a real Christmas feeling with the cinnamon and soft warmth.
The porridge is best eaten the same day it’s cooked, but it will keep in the fridge for a day or two.
- 150 ml 3 1/2 oz pot barley
- 700 ml / 3 cup milk, 3% fat
- 2 cinnamon sticks
- 0.5 tsp salt
- 300 ml / 1 1/4 cup water
- For serving:
- Use a pot with a thick bottom, since the milk burns easily. If you don’t have the problem is solved by stirring a bit more often. Boil 150 ml / 3 1/2 oz pot barley, 0.5 tbsp salt, 2 cinnamon sticks and 300 ml / 1 1/4 cup water under lid for 10 minutes.
- Add 700 ml / 3 cup milk and boil on a LOW heat for 50 minutes. Stir regularly, at least every 10 minutes, more often if you don’t have a pot with a thick bottom. Alternatively you can boil the porridge and remove it from the heat then let it sit on a thick cutting board wrapped in a kitchen towel for 5 hours.
- Take a moment to calm your body when you have a break. Sit down and relax. Take a few deep calming breaths, breathing slowly in and out. Calmly and deeply until you feel calm and relaxed. Gratitude is a strong positive feeling, so take this opportunity to thank yourself for this moment of mindfulness.
- Serve with honey, a sprinkle of cinnamon and milk.