Slow Cooked Irish Breakfast Barley
A warm and hearty dish, perfect for cold and misty mornings.
4 h 10 m 2Ingredients
- 2 c. brewed Irish breakfast tea
- 1 c. apple juice
- 3/4 c. pearl barley
- 1/4 c. muscovado sugar (or dark brown sugar if muscovado is unavailable)
- 1/4 c. golden raisins
- 1/4 c. dried apple rings, chopped
- 1 tsp. kosher salt
- 1/4 tsp. allspice
- 4 cloves
- 3 tbsp. unsalted butter, room temperature
- 1 c. toasted walnuts, chopped
Directions
Combine all ingredients except butter and walnuts in slow cooker. Stir to combine. Slow cook on high 4 hours. Stir in butter. Divide barley among 4 serving bowls and top each with walnuts and a splash of milk. Serve immediately.
Prep time: 10 min. Cook time: 4 hours
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