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Re: To pearl or not to pearl?

Before I had caught up on my back-issues I said:
> Recently someone published a recipe that contained the line: "500 g barley 
> (unpearled)." Can someone tell us what the difference is between pearled 
> and unpearled? Is there any nutritional difference? Where would one get 
> unpearled barley? Thanks,

And of course, this question has long since been answered. So my appologies
for not being more caught up. (I'm still not caught up, but now I'm only
a week behind, rather than three.)

So to atone for my sin :-) here is my favorite make-ahead breakfast:

Breakfast Grains

1/4 cup bulgar
1/4 cup boiling water
1/2 cup rolled oats
2 cups flavored, non-fat, yogurt
1/2 cup dried fruit, chopped 
Fresh fruit

Combine the bulgar and hot water, let it sit. Combine the oats, yogurt,
and dried fruit. When the bulgar has absorbed all the water, mix it in
too. Cover and let sit overnight in the frig (this part is important,
you don't want to eat this right away, it needs to sit). Top with cut
up fresh fruit. Serves 4. Lasts for several days in the frig.

Notes: The original recipe called for 1/4 cup chopped nuts, which I don't
think it needs. You can use plain yogurt and then add a couple of tablespoons
of honey or jam. Other grains work well too. Dried fruit that I like are
raisins, apricots, prunes, cranberries, cherries, etc.