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This eye-catching Nordic-inspired dish is a complex salad that’s a fun way to start the day.
But the toppings aren’t just pretty; they allow you to customize each bite for a truly delicious breakfast experience.
the components
2 1/2 cups whole milk
1 cup barley flakes
2 tablespoons light brown sugar
1 tablespoon unsalted butter
Kosher salt
Toppings:
1 pint raspberries
1 tablespoon light brown sugar
1/2 Granny Smith apple, cut into matchsticks
2 tablespoons roasted and chopped pistachios
4 teaspoons chia seeds, covered with 1 tablespoon water
1/4 cup whole milk
Ground cinnamon for sprinkling
To make the barley porridge:
- Bring the milk and barley flakes to a boil in a medium saucepan over medium heat.
- Reduce the heat to a simmer, cover, and simmer until the milk is almost absorbed and the barley is very tender and still slightly creamy, about 15 minutes.
- Add the sugar, butter, and 1/2 teaspoon salt.
Divide the porridge into 4 bowls.
Make neat mounds of toppings around the edges of the bowls, and place a quarter of the crushed cranberries, apple sticks, pistachios, and chia seeds in each bowl.
Drizzle each bowl with a tablespoon of milk and sprinkle with a little cinnamon to garnish.
For garnish:
Meanwhile, mash the berries with the sugar in a small bowl using a fork.