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BARLEY - OATS - QUINOA - Three Grain Porridge
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| Three Grain | Porridge |
| WALL STREET JOURNAL At L.A.’s Sycamore Kitchen, Karen and Quinn Hatfield combine whole grains with rolled oats for a hearty breakfast. They suggest cooking more barley and quinoa than needed for the recipe; the leftovers can be used in soups, salads and more porridges. To get the intended nutrition from this dish, use barley labeled “hulled” or “hull-less”; pearled barley is not a whole grain. Serves: 4 | |
| 9 cups | water |
| 1 cup | hulled barley |
| 1 cup | quinoa |
| 5 Medjool dates | |
| 1 cup | quick-cook rolled oats |
| Salt | |
| Cinnamon, for garnish | |
1. In a medium pot over high heat, bring 3 cups water to boil, then add 1 cup barley. Reduce heat to medium-low and cook until tender, about 1¼ hours. Spread ⅔ cup cooked barley over a baking sheet to cool and reserve the rest for another use.
2. Meanwhile, in a medium pot over high heat, bring 2 cups water to a boil, then add 1 cup quinoa. Reduce heat to medium-low and cook until tender, 15-20 minutes. Drain. Spread ⅓ cup cooked quinoa over a baking sheet to cool and reserve the rest for another use.
3. While quinoa and barley cook, bring 2 cups water to a boil in a small pot over high heat. Blanch dates until tender, 30-45 seconds. Drain and let dates cool. Peel dates, remove pits and roughly chop.
4. In a large pot over high heat, bring 2 cups water to a boil, then add oats and season with salt. Reduce heat to medium and cook, stirring frequently, until tender, 4 minutes. Add barley, quinoa and dates and cook, stirring vigorously to mash dates, 1 minute more. Remove from heat and sprinkle with cinnamon.
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