Ingredients with Measurements:
- 1 cup barley
- 4 cups water
- 1 cinnamon stick
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. Rinse the barley in cold water and drain.
2. In a large pot, combine the barley, water, cinnamon stick, ginger, coriander, nutmeg, cloves, and salt.
3. Bring to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
4. Simmer for 45 minutes, stirring occasionally with a wooden spoon.
5. Remove the cinnamon stick and discard.
6. Divide the kykeon among four bowls.
7. Sprinkle each bowl with crumbled feta cheese and chopped parsley.
- Time:
Preparation time: 5 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 3g
- Carbohydrates: 31g
- Protein: 7g
- Fiber: 7g
Substitutions for ingredients:
- Barley can be substituted with quinoa or brown rice.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add chopped nuts, such as almonds or walnuts, for extra crunch.
- Add dried fruit, such as raisins or apricots, for sweetness.
- Add cooked chicken or tofu for extra protein.
Tips and tricks:
- Rinse the barley before cooking to remove any debris.
- Stir occasionally to prevent the kykeon from sticking to the bottom of the pot.
- Adjust the spices to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of feta cheese and parsley on top.
Garnishes:
- Sprinkle with chopped nuts or dried fruit.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Greek salad
Troubleshooting advice:
- If the kykeon is too thick, add more water and cook for a few more minutes.
Food safety advice:
- Make sure to cook the kykeon to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kykeon is a drink made from barley and water that was consumed in ancient Greece during religious ceremonies.
Flavor profiles:
- Warm and comforting with a hint of sweetness and spice.
Serving suggestions:
- Serve as a main dish or as a side dish with a protein.
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Region: Greek