Keep leftover barley stored in an airtight container in the refrigerator up to 2 days. Reheat in the microwave or on the stovetop by stirring in 2 tablespoons of milk then heating.
1 cup uncooked pearled barley
1/4 cup chopped walnuts
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup 1% low-fat milk
6 tablespoons chopped fresh apples
Bring 3 cups water to a boil in a medium saucepan over high heat. Add barley, bring water to a boil, and then reduce heat to low. Cover and cook 35 to 40 minutes or until most of liquid is absorbed. Stir in walnuts, brown sugar, cinnamon, and nutmeg. Add ½ cup milk, stirring until mixture is creamy, barley is tender and most of the liquid is absorbed. Add an additional ½ cup milk, if necessary, to reach desired consistency.
Divide barley evenly among 3 bowls. Top each bowl with apples.