We loosely followed this recipe for barley cooking instructions: https://www.realsimple.com/food-recipes/browse-all-recipes/barley-breakfast-bowl-mixed-berry-compote
Our modifications: first, we halved the recipe to two servings, preparing ½ cup uncooked pearled barley, 1 ½ cups water, and 1/8 tsp salt. Second, instead of fruit compote, for the garnish we used ¼ cup total toasted unsalted pecans, walnuts, almonds, and pumpkin seeds (we toasted in the toaster oven at 300 for about 5 mins) for two servings. For each serving, we drizzled with about 1 tsp honey and poured about ¼ cup hot milk. (Dec. 2020)
Cooking Adventures 