Description
We fell in love with barley porridge, and as such, with pineapple and almonds, ready to eat it every day.
Ingredients
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Pearl barley
1 cup
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Water
4 cup
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Syrup pineapple
100 ml
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Honey
2 Tbsp
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Pineapple
4 piece
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Almonds
1 handful
Cooking
Pearl barley to soak overnight. I cooked in a slow cooker, so you only have 1 hour. Rinse, cover with water and cook. (I made a multi function BEANS)
Almonds fry in a dry pan
Pineapple cut into pieces. Mix the prepared pearl barley, sliced pineapple and roasted almonds.
Honey is slightly heated on a steam bath and mix with the pineapple syrup. The porridge lay on the plates and pour honey pineapple dressing.
Bon appetit
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