Breakfast Barley from "The Garden of Vegan" by Tanya Barnard and Sarah Kramer (pg.38)
"If you like barley and a hot breakfast that sticks to your ribs, this one's for you.
1 cup apple juice
1 cup water
1/2 cup dried pearl barley
6-8 dried apricots, chopped into quarters
1/4 cup pecans, chopped (garnish)
In a large saucepan, combine the juice, water, barley, and apricots. Bring to a boil, then reduce heat. Cover and let simmer for 45-50 minutes or until barley is cooked. Garnish with pecans and serve with soy milk. Makes 2 servings."
-Notes: I used apple cider in place of the juice, and walnuts in place of pecans, because those were the things we had on hand! I also added a titch of vanilla and some cinnamon. It was delicious! Even if you're the only one who'll eat it, make a full batch - it stores well and can be easily reheated, so you don't have to wait 50 minutes each time you want some. Make sure you stir it a few times during the cooking period so it doesn't stick and burn... :o/
The finished cereal with walnuts and cinnamon...
...Topped off with some vanilla soymilk. Yummy yum yum! :oD
Here, my cat Mo is demonstrating what to do after you eat a bowl of this delicious cereal - chill on your back and digest for a while! (He loves to stretch out on his back like this...it's really strange.)
Side note: my good friend Lindsey and I whipped up several batches of Christmas cookies the other day, including quatre_vingts' cucidati. We didn't have anise seed, but found that the cookies still had a nice delicate licorice flavor with only the Sambuca glaze. We added cinnamon, clove, candied orange peel, chopped candied ginger, and a mix of different-colored raisins to the filling. YUM! Go make them now! They look pretty and taste even better...