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Orange Flavored Breakfast Barley with Cranberries and Pecans Recipe

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This recipe for Orange Flavored Breakfast Barley with Cranberries and Pecans is from Family Recipes & Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups water
1/2 cup whole (hulled) barley, rinsed and drained. (You can use pearled barley if thats all you have.)
1/2 cup dried cranberries
1 tbsp finely grated orange zest
pinch salt
1/4 cup toasted pecans

you can add milk, honey, or maple syrup.
Directions:
Directions:
Lightly grease slow cooker stoneware. Combine water, barley, cranberries, orange zest, and salt. Stir well. Place a clean tea towel, folded in half (so you have two layers), over top of stoneware to absorb moisture. cover and cook on low for 8 hours or overnight or on high for 4 hours. Stir well. Garnish with pecans. Serve with Milk or alternative and maple or sugar if desired.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Can be halved. Small to medium slow cooker (1 1/2 -3 quarts). Stirring encourages creaminess in whole grains cooked in slow cooker. This is cooking overnight, so it you let it sit on warm for 15 minutes before serving, you can stir it several times.

 

 

 

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