3 cups water

3/4 cup pearl barley

1/4 teaspoon salt

1/4 cup chopped walnuts

1 tablespoon honey

1/4 cup (packed) Billington's Light Brown Muscovado Sugar

1/4 cups currants

In a medium saucepan, bring water to a boil.  Stir in barley and salt, reduce heat to low, cover and cook until barley is tender, 45 to 50 minutes.  Drain if necessary.

Just before serving, place walnuts in a small skillet over medium ehat.  Toast, stirring ocasionally, until fragrant, about 3 minutes.  Drizzle with honey and stir until nuts are coated.  Tip out onto a plate to cool slightly.

Stir brown sugar and currants into cooked barley.  Divide mixture between 4 cereal bowls.  Top with walnuts and serve hot.