Breakfast Pineapple and Pearl Barley Pilaf
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Cook time: 
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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!
  • 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
  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.
Recipe by An Edible Mosaic™ at