Barley Porridge

Barley Porridge © kvalifood.com

Barley porridge cooked with water, not milk, and much lighter than a classic milk porridge. It is an old Danish everyday dish — cheap and filling. Grated apple stirred in towards the end adds natural sweetness and a little freshness.

Ingredients

Yields 4 servings

  • 1 l water
  • 2 dl fine barley flakes
  • 1/2 tsp salt, to taste
  • 1 apple
  • 1 tsp sugar

Directions

Cooking

Bring the water to the boil in a heavy-bottomed saucepan. Sprinkle in the barley flakes while stirring constantly. Put the lid on and turn down the heat. Cook the porridge over low heat for 40–50 minutes, stirring occasionally so it does not stick to the bottom.

Finishing

Peel the apple and grate it on the coarse side of a grater. Stir the grated apple and the sugar into the porridge about 5 minutes before it is done. Turn off the heat and season with salt to taste.

Serving

Serve with cold milk on the side.

Notes

  • The porridge is filling and historically cheap everyday food from the 1930s
  • Raisins can be added along with the apple for a little extra sweetness
  • Finely rolled barley flakes give a smoother consistency; coarser flakes give more bite
  • Grated apple melts into the porridge; larger apple pieces give more texture