Now that I have added a little pressure cooker to our galley repertoire,
I thought I would try a variation of my
Apricot Brown Rice Pudding for breakfast.
In the past I would have brought cooked brown rice onboard
but I can now prepare it on the boat in the pressure cooker in 15 minutes.
For this recipe though I used barley.
COCONUT & LIME BARLEY BREAKFAST PUDDING
Makes 2 sailor-sized portions
2/3 cups barley
1 15 oz can coconut milk
pinch of salt (sea salt of course)
1/4 cup slivered almonds
1/4 cup toasted coconut (+ a bit more for topping)
1 tbsp lime zest
splash of pure vanilla extract
drizzle of agave nectar to sweeten
Place barley, salt, coconut & coconut milk in cooker.
Set cooking time for 8 minutes.
When done and pressure is released stir in vanilla, lime zest and agave.
Top with some extra toasted coconut
Galley Kat Note:
A breakfast such as this makes a great start to a day on the water.
All the energy expended even on the calmest of days
requires lots of calories.
We found that a bowl of cooked grains stayed with us longer
than even a higher protein one of bacon and eggs.