Barley & Red Bean Porridge

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Barley & Red Bean Porridge
Barley & Red Bean Porridge
Barley & Red Bean Porridge

It’s raining~
It’s pouring~
Time for a bow of porridge~

I know it doesn’t rhyme, but it is time for a bowl porridge. rainy day = warm breakfast. This morning I’m being all Asian! 淮山薏米紅豆粥 (補血益氣粥). It’s basically yam and red bean barley porridge. My mom used to make me drink barley water when I was little. She said it cools your internal temperature, soothes your throat, ladida. And apparently, I read that it’s also a very old British tonic drink. They would prescribe it for the ill. So in other words, it doesn’t matter where you’re from or what school of thought you’re subscribed to, barley = good.

2 tbs pearl barley
2 tbs Azuki red beans
1/2 yam, cubed

serves 1
1. Wash barley and red beans thoroughly. Transfer to a pot and cover with water 2 inches above the beans. Bring to a boil, turn off heat, cover and let it stand for 30 minutes.

2. After 30 minutes, the beans will expand, add more water if necessary. Boil again and turn off heat, cover and let stand for another 30 minutes.

3. Add yam cubes and cook until they’re fork tender.

4. Add maple syrup or honey to serve.

Simple enough? 😉 Bon appétit!

Nutrient Count:
Calories: 185
Total Fat: 1 g
Protein: 6 g
Carbs: 41 g
Fiber: 8 g

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