Barley that has been toasted and cracked is often referred to as barley grits. When cooked the grits make a high-fiber substitute for rice or can be eaten as a hot breakfast cereal. A 1-cup serving of cooked barley contains 193 calories, 44 g of carbohydrates, 6 g of dietary fiber and less than 1 g of fat. With the help of a slow cooker, you can toss a few ingredients together and have a steaming bowl of cracked barley grits when you wake up.
Step 1
Measure 2 cups of barley into your slow cooker and add 4½ cups of liquid. For a savory side dish, add flavor to the barley with low-fat, low-sodium chicken or vegetable broth. For a breakfast cereal, use plain water.
Step 2
Set your slow cooker to low and cook the cracked barley for seven to nine hours. Turn on your slow cooker just before you go to sleep to have the barley grits ready when you get up.
Step 3
Remove the barley from the slow cooker and fluff with a fork. Serve as is, or add in honey, brown sugar, nuts, fresh fruits or milk to taste.
Step 4
Store uneaten barley grits in the refrigerator for up to one week.
Tips and Warnings
- Make a simple cracked barley pilaf by adding chopped vegetables, garlic and seasonings to the slow cooker.
- Take care when removing the slow cooker lid, as the escaping steam can burn you.
Things You'll Need
- 2 cups barley grits
- 4½ cups water or broth
- Slow cooker
References
- Barley Foods: Consumer Corner
- USDA Nutrient Data Laboratory: Barley
- "Not Your Mother's Slow Cooker Cookbook"; Beth Hensperger and Julie Kaufmann; January 2005
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