Southwest Barley Grits

• 1 1/4 cups uncooked pearl barley
• 3 cups water
• 3 cups 1% low-fat milk
• 1 tablespoon honey
• 3/4 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1 teaspoon chili powder
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 6 tablespoons low-fat sour cream
• hot sauce

1. Place 1/3 cup barley in the container of a blender; process until barley is coarsely ground (15-20 seconds); place ground barley in a large pan; repeat procedure with remaining barley.
2. Cook barley over medium heat for 4 minutes or until toasted, stir often.
3. Add in water, milk, honey, and salt; bring mixture to a boil.
4. Lower heat; simmer 25 minutes or until barley is soft, stirring often.
5. Add in cheese, chili powder, and chiles; cook 5 minutes or until cheese is melted, stirring constantly.
6. Transfer mixture to individual bowls, top each serving with 1 tablespoon sour cream; serve with hot sauce.

pearl barley, water, milk, honey, salt, cheddar cheese, chili powder, green chilies, lowfat sour cream, hot sauce

Taken from www.food.com/recipe/southwest-barley-grits-143847 (may not work)