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Home » Type » Breakfast » Breakfast Pineapple and Pearl Barley Pilaf

Breakfast Pineapple and Pearl Barley Pilaf

September 11, 2015 by Faith 10 Comments

This Breakfast Pineapple and Pearl Barley Pilaf will fuel up your morning!

Breakfast Pineapple and Pearl Barley Pilaf 1

One of the nice things about the change of weather (which hasn’t happened in full force yet here in Northern Virginia, but the temps have definitely started to cool down pleasantly), is that there are less bugs.

Now, let me say, although ants in my kitchen are enough to send me into a two-hour cleaning frenzy and I really can’t do camping because of how much I hate the fact that I can never just get clean, bugs never really bothered me much. That is, until I got to Virginia. Here we might as well be in the Australian Outback, or at least in Texas (where supposedly everything is bigger).

Breakfast Pineapple and Pearl Barley Pilaf 2

In the summer we have carpenter bees, which are almost mutant-like in how huge they are if you’ve never seen them before (they can be up to 1 inch long!), and giant wolf spiders, which are just as freakishly scary as they sound (especially if you’re home alone when it decides to come out…and in the split second that you see it, you know you need to make a decision: either run like heck into the other room where it could potentially follow you – and eat you, for all you know because they really are that massive – or man up and trap it in a Tupperware container and hope the thing doesn’t die before hubby comes home). So yeah, we aren’t strangers to scary wildlife.

Breakfast Pineapple and Pearl Barley Pilaf 3

While bugs leave us alone a little more, the downside of the weather cooling off is that mice tend to come inside to warm up. Last winter a teensy tiny little gray mouse made the mistake of coming inside…little did the poor thing know that we have a cat. Our cat had the mouse in her mouth and I thought it was a dustball or something. I was grossed out enough by the idea of a dustball in the cat’s mouth, so I asked Mike to get it from her. That’s when he noticed it wasn’t a dustball; he thought it was a mouse-shaped cat toy so he picked it up, realized that it was a live mouse, and promptly took it outside. Like I said, the poor little thing, lol.

Breakfast Pineapple and Pearl Barley Pilaf 4

No matter what the weather is outside, it seems as though we always have animal friends coming inside to visit, so I might as well enjoy the cooler temps. Fall is absolutely my favorite time of year for so many reasons, and it’s right about now that I start craving more filling breakfasts like Creamy Wheat Berry Porridge with Gingered Blueberry Topping and Carrot Cake Oatmeal. This Breakfast Pineapple and Pearl Barley Pilaf is nice because it’s hearty in a stick-to-your-ribs kind-of way, but it’s served chilled so it’s appealing even if it’s hot outside.

Here pineapple, almond, and fresh mint combine with pearl barley and a flavorful vanilla-honey dressing. It’s a great way to get a healthy grain into your diet early in the day. You know, to give you the energy you need to run from all the crazy wildlife. ;)

Breakfast Pineapple and Pearl Barley Pilaf 5

Print
Breakfast Pineapple and Pearl Barley Pilaf
Prep time:  10 mins
Cook time:  1 hour
Total time:  1 hour 10 mins
Yield: 4 to 6 servings
 
This sweet breakfast pilaf features the flavors of pineapple, almond, vanilla, and honey. It's a great way to get a healthy grain into your diet early!
Ingredients
Pilaf:
  • 3 cups (710 ml) water
  • 1 cup (200 g) pearl barley (I used Bob’s Red Mill)
  • ½ teaspoon salt
  • 2 cups chopped fresh pineapple
  • ½ cup toasted almonds, chopped
  • 2 tablespoons fresh mint, chopped, plus more for garnish if desired
Vanilla-Honey Dressing:
  • 4 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons avocado oil or melted coconut oil
  • ¾ teaspoon pure vanilla extract
  • ¼ teaspoon salt
Instructions
  1. Bring the water to a boil in a medium saucepan; add the barley and ½ teaspoon salt. Cover the saucepan, turn the heat down to simmer, and cook until the water is absorbed, about 50 to 60 minutes. Cool.
  2. Whisk together all ingredients for the dressing in a large bowl. Toss in the cooled barley, pineapple, almonds, and mint.
  3. Serve the pilaf chilled, and store the leftovers refrigerated up to 3 days.
3.3.3070

Filed Under: Breakfast Tagged: Almond, Breakfast, Healthy Grains, Mint, Pearl Barley, Pilaf, Pineapple, Recipes, Sweet Pilafs

Comments

  1. Cynthia/What A Girl Eats says

    September 19, 2015 at 8:40 pm

    what a great looking change of pace breakfast!

    Reply
  2. Brandon @ Kitchen Konfidence says

    September 18, 2015 at 12:29 pm

    This looks suuuuuuper hearty. I would probably double or triple that dressing and drizzle it on ALL the breakfast things.

    Reply
  3. cristina says

    September 18, 2015 at 9:58 am

    Ok, you’re freaking me out about the summer bugs – haven’t seen them out here like carpenter bees or wolf spiders! :)

    Your beautiful breakfast pilaf with the pearl barley is a kind of rice pudding – what a great idea using it that way. Pinning and inspired!!

    Reply
  4. Kimberly @ The Daring Gourmet says

    September 17, 2015 at 8:00 pm

    I absolutely adore barley and this is such a great idea!

    Reply
  5. Steph @ Steph in Thyme says

    September 16, 2015 at 1:45 pm

    Oh gosh I remember the wolf spiders in Virginia. Haunted my dreams! AH!
    I love a hot breakfast, and this is right up my alley with the fresh fruit and vanilla sauce. Oh so yum.
    P.S. Gorgeous styling, love that yellow linen and spoons!

    Reply
  6. [email protected] says

    September 16, 2015 at 1:30 pm

    Such a creative and lovely breakfast. Perfect for a cold morning!

    Reply
  7. Maris (In Good Taste) says

    September 15, 2015 at 5:33 pm

    So creative — sounds great. Pineapple always tastes so refreshing

    Reply
  8. Brandy M says

    September 15, 2015 at 12:38 pm

    Never thought about putting these together, but it would truly be a great mix! I love how creative you are and adveturous with cooking you are!

    Reply
  9. Annie @ Annie's Noms says

    September 15, 2015 at 8:33 am

    I still haven’t got round to making my own pearl barley, but I’m always on the look out for new breakfast recipes, so I’ll have to try this!

    Reply
  10. Joanne says

    September 13, 2015 at 5:07 pm

    I think the most “insect”ness I can handle is ants and fruit flies…anything more and I am a total baby! Definitely glad that they are going into hibernation. And glad for more hearty breakfasts like this pilaf! Love the fruity flavors!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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