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By Becky Krystal

Barley Porridge With Spinach and Smoked Salmon. (Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

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Good morning, everyone. I hope your weekend is off to a relaxing, delicious start. If you’ve already eaten breakfast, was it sweet or savory?

I’ll be honest, I have a sweet tooth, whether that’s for the morning meal or any other time of day. So for breakfast, I often default to a smoothie, sweetened only with fruit or, occasionally, a few dried dates. It takes more of a mental pep talk for me to go savory, but especially as I’ve gotten older, I’ve come to appreciate a savory scone, muffin or oatmeal.

Ellie Krieger took things a step further this week, by not only going for a not-sweet porridge, but also using barley instead of oats. The Barley Porridge With Spinach and Smoked Salmon she featured from “Scandinavian Everyday” by Nichole Accettola combines the hearty grain with nutritious greens and protein-rich fish for a well-rounded breakfast, lunch or dinner. Shallot, chives and dill bring lots of aromatic depth to the party, along with a generous amount of lemon juice. If you’re a meal-prep kind of person, know that you can cook the barley, as well as the base of the porridge it’s used in, in advance, then simply reheat and top in individual portions.

What I appreciate about this recipe is that it’s a great example of how eating better doesn’t necessarily have to mean overhauling your diet or stepping too far outside of your comfort zone. Sometimes a simple switch, such as swapping in a different grain or flavoring it with herbs and citrus instead of sugar, can make a big difference in reaching your nutrition goals. If you’re intrigued by savory porridge or other grain-forward recipes, you’ll find more ideas below.

Need suggestions for other types of dishes or solutions to your cooking conundrums? Join me for my live weekly chat Thursday at 11 a.m. Eastern. Submit your questions now, then set a reminder to come back when we start the conversation in real time.

Until next week, happy cooking.

Savory Oatmeal With Shiitake ‘Bacon,’ Egg and Pesto

(Tom McCorkle for The Washington Post/food styling by Gina Nistico for The Washington Post)

This savory oatmeal brings bacon-and-egg vibes with vegetarian ingredients for a satisfying and nourishing meal.

By Ellie Krieger

Barley Porridge With Spinach and Smoked Salmon

Savory Oatmeal With Mushrooms and Eggs

Steel-Cut Oats With Kimchi

Savory Indian-Style Oats (Oats Upma)

Oatmeal With Bacon, Cheese and Pickled Jalapenos

Recipe of the week

(Tom McCorkle/For The Washington Post; food styling by Gina Nistico)

Barley Porridge With Spinach and Smoked Salmon

Find substitution suggestions and other tips below the recipe.

Save or print the recipe

Make ahead: The cooked barley can be refrigerated for up to 4 days in advance.

Storage: The porridge base, minus the toppings, can be prepared and refrigerated for up to 4 days. Reheat over low heat, stirring occasionally and adding additional water as needed to reach the desired consistency, until heated through.

Servings: 4 (makes about 4 1/2 cups porridge)

Active time: 25 mins

Total time: 40 mins

Ingredients

1 1/2 cups (11 1/2 ounces) pearled barley, divided
1 tablespoon neutral oil, such as avocado or canola
1 tablespoon unsalted butter
1 small shallot, thinly sliced into half-moons (about 1/3 cup)
Pinch fine salt, plus more as needed
4 cups water, plus more as needed
2 cups (1 1/2 ounces) loosely packed baby spinach
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill, plus more for serving
2 tablespoons plus 1 teaspoon fresh lemon juice (from 1 lemon), divided
Freshly ground black pepper
8 ounces hot smoked salmon, skin removed, flaked into chunks
4 teaspoons extra-virgin olive oil

Steps

1. In a spice grinder or mini food processor, grind 1/2 cup (generous 3 3/4 ounces) of the barley into a very coarse flour.

2. In a medium (4-quart) saucepan over medium heat, heat the oil and melt the butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the remaining 1 cup (about 7 2/3 ounces) of barley and a pinch of salt and cook, stirring constantly, until it looks and smells toasted, about 2 minutes.

3. Add the ground barley and the water, increase the heat to medium-high, and bring to a boil. Decrease the heat to its lowest setting, cover and simmer, until the barley is very tender and creamy, about 20 minutes. If the porridge looks too thick, add a splash of water and stir to combine. Remove from the heat, cover and set aside to thicken further, about 10 minutes. (If not planning to serve this right away, transfer to an airtight container and refrigerate until needed.)

4. Return the saucepan to low heat, and add the spinach, chives, dill and 1 teaspoon of the lemon juice to the porridge. If needed, add another splash of water, and cook, stirring, until the spinach wilts, about 30 seconds. (To prepare a single portion, see Notes.) Taste, and season with pepper and, if desired, more salt.

5. Divide the porridge among bowls, then top each with 2 ounces of the salmon, 1 1/2 teaspoons of the lemon juice and 1 teaspoon of the olive oil. Garnish with more dill, and serve immediately.

Adapted from “Scandinavian Everyday” by Nichole Accettola (Ten Speed Press, 2026). Tested by Olga Massov.

Nutrition information per serving (generous 1 cup porridge and 2 ounces salmon): Calories: 537; Total Fat: 22 g; Saturated Fat: 5 g; Cholesterol: 33 mg; Sodium: 568 mg; Carbohydrates: 67 g; Dietary Fiber: 13 g; Sugar: 2 g; Protein: 21 g.

Substitution suggestions + other tips and ideas:

For a single serving, use a generous 1 cup of the porridge, 1/2 cup of the spinach, 1 1/2 teaspoons each of the chives and dill, and 1/4 teaspoon of the lemon juice.
Pearled barley >> semi-pearled or unpearled barley, with an adjustment to the cooking time and water amount.
Shallot >> red onion.
Chives and dill >> fresh tender herbs of your choice.
Vegetarian? >> Add a poached or fried egg in place of salmon.
Water >> vegetable broth.