Barley porridge

1. Blueberries are washed, dried. Spread on a baking sheet previously lined with parchment. We send it to the oven preheated to 200 degrees, bake for 8-10 minutes until the berries release the juice.

2. Pour barley grains into a bowl, fill with water. My cereal, drain the water. We spread the clean grains on a paper towel, dry them.

3. Then we dry the grains a little in a frying pan. The pan should be completely dry, without a drop of oil. It is better to choose a frying pan with a thick bottom or cast iron. You do not need to fry the barley, just dry it. If the pan is well heated, then it will take literally a minute.

4. The prepared barley is ground in a coffee grinder. Only we do not grind it into powder, coarse barley is needed for the recipe.

5. Put the roughly ground barley in a small saucepan, fill with water. Mix thoroughly. We send the pan to a small fire.

6. After a couple of minutes, pour milk into the porridge, stir. You can add more milk if you want to get a more liquid porridge. Cook until cooked under a closed lid. Barley is boiled in milk for about 25 minutes. In the process, stir so that the porridge does not burn.

7. Then we lay out the barley porridge in portions, enrich it with baked blueberries along with the juice released during the baking process.

8. Cut dates and walnuts coarsely with a knife. Sprinkle them over the porridge. Pour liquid honey. If the honey is thick, it should be pre-melted in a microwave oven or in a water bath.

Bon appetit!