Greek Barley with Dates, Walnuts and Spice with Greek Yogurt

I’ve been trying to find healthy breakfasts to have on hand because I have a tendency to just grab a bagel thin with peanut butter on it. Or, if I am running out the door, a power bar that doesn’t stick with me. Great Bowls of Food by Robin Asbell is going to help.

This was filling even when I didn’t eat a whole serving. I’m hypoglycemic, so I am supposed to eat five or six small meals a day — each containing a little protein and fiber — to satisfy my over-eager insulin. This bowl has everything I need, and it was tasty.

I really liked the rosemary in this. I confess that I grabbed my cinnamon-sugar mix by mistake but didn’t switch to plain  cinnamon right away. I skipped the green onions and didn’t miss them. I didn’t have currants, and goji berries are ridiculously expensive; dried cranberries are a good substitute visually and flavor-wise. I will use fresh lemon and zest if I have them next time.

For leftovers, I just heat the barley and add the toppings. Not so portable, but fast.

Greek Barley with Dates, Walnuts and Spice with Greek Yogurt

2 1/2 cups water

1 cup barley, pearled or hulled (I used “instant,” which took almost as long)

1 tbsp. fresh rosemary, chopped

1 tbsp. extra-virgin olive oil (easily reduced to a teaspoon or two)

1 tsp. cinnamon

2 tbsp. lemon juice

1 tbsp. lemon zest

2 tbsp. honey plus more for garnish

1 cup dates, pitted and sliced or chopped

1 cup toasted walnut halves

2 cups plain Greek yogurt (I used nonfat)

1 scallion, slivered, optional

1/2 cup dried currants or goji berries, optional (I used dried cranberries)

In a 1 1/2 quart pot, bring the water to a boil. Add the barley, rosemary and olive oil and return to a boil. Cover, reduce heat to low and cook for time indicated on package and test barley. Remove from heat when tender. Drain if necessary (though I left mine covered and it absorbed the remaining liquid nicely).

In a small cup, stir the cinnamon, lemon and honey together and stir into the cooked barley.

Serve one-fourth of the barley in each bowl. On top of each, arrange dates, walnuts and 1/2 cup of the yogurt. Drizzle with more honey and top with lemon zest, scallions and currants/goji berries/cranberries, if using.

Four servings.