Barley Fresh Citrus Breakfast (Printable Version)
A wholesome bowl blending nutty barley, fresh citrus segments, Greek yogurt, and honey for a bright morning boost.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley
02 - 2 1/2 cups water
03 - Pinch of salt
→ Citrus & Fruit
04 - 2 oranges, segmented
05 - 1 grapefruit, segmented
06 - 1/2 cup pomegranate seeds
07 - Zest of 1 orange
→ Dairy & Nuts
08 - 1 cup Greek yogurt
09 - 1/4 cup chopped pistachios
10 - 2 tablespoons honey, plus additional for drizzling
→ Fresh Herbs
11 - 2 tablespoons fresh mint leaves, chopped
# How to Make It:
01 - Rinse pearl barley under cold water. In a medium saucepan, bring 2 1/2 cups water and a pinch of salt to a boil. Add barley, reduce heat to low, cover, and simmer for 25 to 30 minutes until tender. Drain any excess water and set aside to cool to room temperature.
02 - While barley cooks, segment the oranges and grapefruit, collecting any released juices into a bowl.
03 - In a large mixing bowl, stir together the cooled barley, orange zest, and half of the chopped fresh mint leaves.
04 - Divide the barley mixture evenly among four serving bowls. Top each with the prepared citrus segments, pomegranate seeds, and spoonfuls of Greek yogurt.
05 - Drizzle each bowl with honey, then sprinkle with chopped pistachios and remaining fresh mint. Serve immediately.
# Expert Advice:
01 -
- It fills you up without weighing you down, which means you'll actually want to move your body afterward.
- Most of the work happens while the barley cooks, so you're not standing over the stove sweating.
- Those citrus juices that pool at the bottom become a natural sauce—tart, refreshing, impossible to waste.
02 -
- Overcooked barley becomes mushy and loses that tender-chewy texture that makes this bowl sing, so set a timer and check it a minute before you think it's done.
- The yogurt will warm up quickly if your barley is still hot, which changes the whole eating experience—let the grains cool completely, or serve the yogurt on the side if you prefer it cold.
03 -
- Cook your barley a day or two ahead and store it in the fridge; cold barley tastes better than barely-cooled barley, and breakfast becomes exponentially faster.
- If your citrus is starting to look tired, you can still use it—just taste as you go and add honey accordingly, since older fruit loses sweetness.