Finally – a snowstorm!
I appreciate that the timing wasn’t optimal (my office had to cancel its open house, for one), and that the quantity of snow wasn’t even that significant (15 cm, nbd), and that I had to neither drive through it nor shovel after it. But did I ever happily emerge from the subway this morning into a sky filled with slow-coasting confetti flakes (or, as the poet says, “the snow carefully everywhere descending”). This is my favourite kind of winter day.
Even better? I just discovered a perfect snowy-weather food: spiced coconut barley with pistachios & maple.
This was my slow-start breakfast on Sunday. The barley’s cooked like risotto, with much stirring and many additions of milk, but I held my course readings in one hand while stirring with the other. Did my kitchen smell delicious? Oh yes. Was I full for hours? Oh yes. Did I have leftovers for three subsequent lunches? Oh yes. Did I accidentally eat one of the cardamom pods during a meeting?
Well, more pros than cons.
(While I called this snowy-weather food, I think it applies well to the spring-anxious of us, which I also count myself among these days even though I appreciate a good snowfall. Look at that pistachio-green! We’re almost there, new leaves.)
Notes: 1. You’re going for chewy cooked barley through this process, so if by the time your coconut milk’s used up the barley’s still got a crunchy centre, add in a little bit more milk or water until it’s cooked to your taste. 2. So as not to repeat my mistakes, if you’re not into chomping down on cardamom pods, consider fishing them out before you package up your leftovers (should you have any).
Spiced Coconut Barley with Pistachios and Maple
from The Gouda Life
1 1/4 cup pearled barley, rinsed well
1 cup milk (or soy milk)
1/2 cup water
2 cups coconut milk
4 cardamom pods
2 tbsp maple syrup + more for garnish
1/4 cup unsweetened coconut, toasted
1/4 cup unsalted pistachios, shelled and crushed
1. In a medium pot, bring the barley, milk, water, cinnamon and cardamom to a boil. Reduce heat and simmer until most of the liquid has been absorbed. 1/4 cup at a time, add the coconut milk, stirring after each addition until almost completely absorbed and the barley is cooked through.
2. Add 2 tbsp maple syrup and toasted coconut; stir to combine. Scoop into bowls, and sprinkle each with crushed pistachios and a little drizzle of maple syrup.