[Mqudee]

Barley With Plain Yogurt and Lemon-vanilla Marinated Fruits
2 – 3 servings as breakfast

This recipe takes a little planning, however it's well worth it.
Both barley and fruit must be prepared ahead of time - but when they are, the breakfast is ready in moments.

1 mango
2/5 cup raisins
2/5 cup almonds
1 cup dried fruits (apricots, dates, prunes, figs)
1 apple cut in thin slices
1/4 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. ground cardamom
Freshly squeezed juice and finely grated peel of 1 organic orange
Freshly squeezed juice and finely grated peel of 1 organic lemon

1 cup prepared barley (recipe below)

2 – 3 cups plain yogurt

Dice the mango and the apple, and toss with raisins, almonds and dried fruits in cinnamon, vanilla, cardamom, citrus juice and peel.

Leave to marinate over night in the frigde.

To serve: combine barley and yoghurt, distribute into 2 bowls and top with marinated fruits and almond.

Tip: Do not use cracked barley - it’ll just stick together in one big lump.
Only use cracked barley for porridge.

Prepared barley:

3 generous cups of organic barley
12½ cups of water
2 – 3 TBS lemon juice or vinegar

Marinate barley in water and lemon juice or vinegar overnight.

Bring the barley to a boil in the marinade, and let it simmer under a lid over low heat for 15 – 20 minutes, until all the liquid has been soaked up.
Check it once in a while, to make sure it doesn’t burn.