Name: Breakfast Pineapple and Pearl Barley Pilaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 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; 4 tablespoons honey; 2 tablespoons fresh lemon juice; 2 tablespoons avocado oil or melted coconut oil; ¾ teaspoon pure vanilla extract; ¼ teaspoon salt