#MyFallKitchen Part 2 ➡️ Barley with Plums ⬅️ Now that the very last plums of the season have been turned into compote, the question arose: What should I serve with it? It’s simple: Instead of milk rice, I’m making barley this time! Ingredients: ▪︎ 250 g barley groats (rolled barley) ▪︎ Water ▪︎ 1 L milk ▪︎ 3 tbsp sugar ▪︎ 1 tonka bean, grated (optional: vanilla bean) ▪︎ 1 pinch of salt ▪︎ (optional) 1 handful of golden raisins Place the barley in a pot with 1 pinch of salt. Add twice the volume of water to the pot, turn the stove to high, and bring to a boil while stirring. Grate a tonka bean (using a nutmeg grater) and add it. The barley will absorb the water as it cooks. When the water has almost disappeared, stir in 3 tablespoons of sugar. Pour in 1 liter of milk, bring everything back to a boil—don’t forget to stir! Optionally, sprinkle a handful of raisins into the milk. Let it simmer, stirring constantly, until the milk has almost been absorbed. Cover the pot, turn off the heat, and let it sit for another 20 minutes. Spoon into glasses or similar containers, serve with plum or sour cherry compote, and enjoy 😋