Creamy Coconut Barley with Pomegranate Molasses
- 1¼ cups pearled barley
- 1 (13.5-ounce) can light coconut milk
- ¼ teaspoon ground cardamom
- Pinch of sea salt
- ½ cup shredded coconut, lightly toasted
- 1 cup pomegranate seeds
- ¼ cup pomegranate molasses
Instructions:
There is a homeyness about eating a warm bowl of grains in the morning.
- Rinse the barley in a mesh strainer. Add the barley and 1 cup water to a small saucepan and bring to a simmer over medium heat. When the water is almost absorbed, after about 8 minutes, stir in ½ cup of the coconut milk and the cardamom. Keep the heat at a gentle simmer and stir occasionally, as if you were cooking risotto. Continue to add the coconut milk, about ½ cup at a time, until the barley is cooked through but still al dente. If necessary, add a bit more water and continue simmering until it reaches the desired doneness. Stir in the salt.
- Divide the barley among 4 bowls and top each serving with the toasted coconut and pomegranate seeds. Add some pomegranate molasses, starting small (it’s very sweet) and adding more according to your taste. Serve hot.