Tangy chunks of mango in a thick, creamy mango juice broth surrounding soft and chewy grains of barley, topped with the mild tartness of fresh blackberries — even the most reluctant of porridge eaters will be back for a second bowl of this naturally sweet and colorful breakfast delight. Cooked at low temperature in a risotto style with the juice slowly added to preserve the barley, this porridge does take about two hours to cook even though the preparation and method are extraordinarily simple, so it's definitely not a weekday breakfast option for most of us. But do try it on a Sunday morning when you've got plenty of time — your family will love you for it.
|Mango Barley Porridge with Blackberries|
|Recipe by Lisa Turner|
Published on May 15, 2008
Simple, sweet, creamy and colorful breakfast barley porridge simmered in mango juice with chunks of fresh juicy mango and tart plump blackberries