5 from 2 votes
Creamy Barley Porridge with Smoked Salmon
Creamy Barley and Smoked Salmon Brunch Bowl
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Creamy and delicious, this asian inspired savoury porridge is perfect for your next lazy Sunday brunch.
Course: Brunch
Cuisine: Anytime
Servings: 6 servings
Calories: 378 kcal
Author: Whole Food Bellies
  • 1 cup apple cider
  • 3 cups chicken broth
  • 2 cups water
  • piece One medium kombu (see notes)
  • 3 tbsp unsalted butter
  • 2 onions, sliced thinly
  • 2 cups uncooked pearled barley
  • 2 tbsp tamari
  • 1/2 cup smoked salmon, chopped
  • 3 spring onions, white and light green part only, thinly sliced
  • 6 eggs cooked to your liking, for serving
  1. Combine apple cider, chicken broth, water and kombu in a large saucepan. Bring to the boil, remove from heat and transfer to a large measuring jug to steep
  2. Pop the saucepan back on the heat. Add the butter to melt. Once melted, add in the onions with a pinch of salt. Cook over a medium heat until caramelised; about 20 minutes (stirring occasionally)
  3. Remove the kombu from the broth mixture. Pour the liquid in with the onions. Add in the tamari and barley. Cover and cook over a low heat for about an hour - until the barley is creamy and resembles porridge
  4. Stir through the chopped salmon and salt and pepper to taste
  5. Spoon into serving dishes, top with the thinly sliced spring onions and an egg - serve and enjoy
Recipe Notes

Kombu is edible kelp. I found it in the asian section of my local natural foods store

Nutrition Facts
Creamy Barley and Smoked Salmon Brunch Bowl
Amount Per Serving
Calories 378 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 3g19%
Cholesterol 182mg61%
Carbohydrates 61.5g21%
Fiber 11.7g49%
Sugar 7.2g8%
Protein 16.7g33%
* Percent Daily Values are based on a 2000 calorie diet.