February is National Hot Breakfast Month.
Barley is often associated with soups, but it also makes a great hot cereal. Most of the sweetness in this recipe comes from the canned peaches and not sugar. Add the table cream for a creamy version or leave it out for fewer calories.
PEACHES AND BARLEY (Pantry Cooking II)
1/8 teaspoon salt
3-1/4 cups water
1 cup pearl or hulled barley
1 can (15 ounces) peach halves or slices, drained and diced
1/4 cup table cream
2 tablespoons brown sugar
Bring salt and water to a boil in a medium saucepan. Stir in barley. Reduce heat and cover; simmer until al dente, about 30 minutes. Drain barley and return to the pan. Add diced peaches, cream, and brown sugar. Heat through, stirring occasionally. Serves 4 to 6.
Low fat version: Leave out the table cream.
