Barley grits are hulled, toasted wholegrain barley that have been cracked into medium-coarse pieces and are a great source of fibre as well as selenium and other minerals. The catch is that barley grits take an interminable length of time to cook. I’ve made this work for me by simply cooking them in an electric/counter top double boiler (you can also use a slow cooker) that then enables me to step away from the kitchen while T’s lunch or dinner cooks.

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