Hot Barley with Currants and Honey-Toasted Walnuts

Makes 4 servings

If you like, drizzle individual servings with plenty of hot vanilla soy milk.

3 cups water
3/4 cup pearl barley
1/4 teaspoon salt, or to taste
1/4 cup chopped walnuts
1 tablespoon honey
1/4 cup packed golden brown sugar
1/4 cup currants

1. In a medium saucepan, bring water to a boil. Stir in barley and salt; reduce heat to low, cover, and cook until barley is tender, 45 to 50 minutes. Drain if necessary.

2. Just before serving, place walnuts in a small skillet over medium heat. Toast, stirring occasionally, until fragrant, about 3 minutes. Drizzle with honey and stir until nuts are coated. Tip out onto a plate to cool slightly.

3. Stir brown sugar and currants into cooked barley. Divide mixture between 4 cereal bowls. Top with walnuts and serve hot.

VEGAN

Per serving: 236 Cal (18% from fat), 5g Prot, 5g Fat, 17g Carb, 146mg Sod, 0mg Chol, 6.8g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Power Breakfasts"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Winter 2000.