February 14, 2012

Apple Coconut Barley

First things first, thank you(!) for your warm reception to Bo's post about getting his wings.  It really was a milestone that took years to accomplish, and I could not have felt more proud of him that day than I did.  We know that many of you wished that you could have been present with us for the ceremony and all its festivities; but truthfully, you were all there with us in spirit.  Once again, we are thankful for "the ABC blog" for keeping us all connected!

Moving on to today's post, I have a yummy savory/sweet recipe for you that uses whole grains!  I am having to get pretty creative with my recipe making this week, because Bo and I are headed out of town on a cruise this Sunday (I am getting SO excited!!!).  As many of you know, Bo and I never got a honeymoon.  So, with our move to Jacksonville coming up, and with the unexpected awaiting us in our new home (and Lola!), we figured we better take a trip while we can.  Until then, we are trying to use up the food that we have...it's already starting to be a challenge, but I have to say that I was pretty impressed with last night's creation.

If you tend to get stuck in the rice/quinoa rut, give this barley recipe a try!  Slightly sweetened with apple, raisins, and coconut, and spiced with cinnamon, nutmeg, and allspice, this recipe is the perfect side-dish to roasted vegetables!

Apple Coconut Barley
Serves 2-4

3/4 dry barley
1 apple, diced
1/4 C raisins
3 T shredded coconut
2 T coconut oil, divided
1 1/2 C water
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1 stevia packet
1/2 tsp coconut extract


  1. Place the barley, water, 1 T coconut oil, cinnamon, nutmeg, allspice, stevia, and coconut extract in a medium to large pot.
  2. Boil the mixture, and then simmer for 20 minutes (or until 90% of the water has been absorbed).
  3. Meanwhile, heat 1 T coconut oil in a medium saucepan over medium heat.
  4. Add the apple and saute for 3-4 minutes.
  5. Add the raisins and shredded coconut to the apple mixture, and continue to cook for 1-2 minutes.
  6. Once 90% of the water has been absorbed from the barley, mix in the apple mixture.
  7. Continue cooking for 1-2 minutes until heated throughout.
  8. Serve immediately.

As you can see, I served the Apple Coconut Barley alongside roasted broccoli (and ground turkey for Bo).  We both left the dinner table feeling full, but not stuffed, and agreed that this recipe is a good one to keep in our grain rotation.

Up next - an oatmeal recipe that leaves you feeling satisfied for hours!

Question of the Day:

Other than rice, what other whole grains to you enjoy eating?

Ally and Bo

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