Southwestern Barley Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This savory cereal-imagine cheese grits infused with chiles-will take the chill off the coldest mornings. Ingredients:
1 1/4 cups uncooked pearl barley |
3 cups water |
3 cups 1% low-fat milk |
1 tablespoon honey |
3/4 teaspoon salt |
1 cup (4 ounces) shredded sharp cheddar cheese |
1 teaspoon chili powder |
1 (4.5-ounce) can chopped green chiles, drained |
6 tablespoons reduced-fat sour cream |
hot sauce (optional) |
Directions:
1. Place 1/3 cup barley in a blender; process until coarsely ground (about 15 to 20 seconds). Place ground barley in a large saucepan. Repeat procedure with remaining barley. Cook barley over medium heat 4 minutes or until toasted, stirring frequently.
2. Add water, milk, honey, and salt; bring to a boil. Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently. Add cheese, chili powder, and chiles; cook 5 minutes or until cheese melts, stirring constantly. Top each serving with 1 tablespoon sour cream. Serve with hot sauce, if desired.
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