Morning Barley with Squash, Date, and Lemon Compote
Danny Kim
One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.
Recipe information
Yield
2 Servings
Ingredients
1⅓ cups Big Batch of Barley (click here for recipe)
⅔ cup Squash, Date, and Lemon Compote (click here for recipe)
¼ cup coconut milk
2 tablespoons toasted pumpkin seeds (pepitas)
Preparation
Combine cooked barley, compote, coconut milk, and 2 Tbsp. water in a medium saucepan over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Serve topped with pumpkin seeds.
Nutrition Per Serving
Calories (kcal) 350 Fat (g) 12 Saturated Fat (g) 7 Cholesterol (mg) 0 Carbohydrates (g) 58 Dietary Fiber (g) 8 Total Sugars (g) 20 Protein (g) 6 Sodium (mg) 220
