For breakfast serve it as you would oatmeal, warm with milk, cinnamon and nuts or as Sally prefers, mixed with a dollop of ricotta cheese and maple syrup.
Keeps covered in the refrigerator up to 5 days.
Cook to Cook: Pearl barley is what you want for this recipe. It’s widely available and because the hull and most of the grain’s bran has been polished away, it cooks quickly.
2. Drain in a strainer. Serve hot or at room temperature. Barley reheats beautifully.
Reprinted from The Splendid Table's How to East Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (Clarkson Potter/Publishers, 2008). Copyright 2008 by American Public Media.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.