BAKED BARLEY PUDDING
My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.
Nutrition Facts : Calories 280 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
SWEET BARLEY PUDDING
Make and share this Sweet Barley Pudding recipe from Food.com.
Provided by makochic
Categories Breakfast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- *NOTE:if you want to save time from brewing espresso, just go to a coffee shop, and get a 20oz latte with skim/soy.
- Preheat the oven to 325 degrees.
- Spray a large glass 9X11X13 baking pan with cooking spray.
- Dump everything in your mixer, and blend it until it's mixed.
- Add it to the prepared pan.
- Bake for 50 minutes, and let cool before eating.
Nutrition Facts : Calories 83.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 1, Sodium 148.4, Carbohydrate 16, Fiber 1.6, Sugar 1.9, Protein 3.9
BAKED BARLEY PUDDING
Make and share this Baked Barley Pudding recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered for 15 minutes, stirring occasionally.
- Add milk; cook over medium heat for 10 minutes or until barley is almost tender, stirring frequently.
- In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture.
- Spoon into eight greased 6 ounce custard cups. Sprinkle with raisins and cinnamon. Place custard cups in baking pans. Fill pan with one inch of boiling water.
- Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 278.2, Fat 14.8, SaturatedFat 8.7, Cholesterol 102.2, Sodium 134.6, Carbohydrate 32, Fiber 2.4, Sugar 18.1, Protein 5.9
OLD FASHIONED BARLEY PUDDING
Make and share this Old Fashioned Barley Pudding recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and add barley and salt.
- Cook slowly for 45 minutes or until barley is tender.
- Cool.
- Combine milk, salt, sugar, butter, vanilla and eggs and beat well.
- Then add cooked barley, raisins, lemon rind and juice.
- Turn into a well-greased 1 ½ quart baking pan.
- Set pan into a larger baking pan in oven.
- Pour hot water into the larger pan to within an inch of the top of the custard.
- Bake at 325 degrees, for about 1 hour until a knife inserted in the center comes out clean.
- Serve hot or cold.
BAKED BARLEY
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove the cover, fluff with a fork and serve immediately.
FINNISH BARLEY PUDDING
Provided by Nika Standen Hazelton
Categories Milk/Cream Side Bake High Fiber Barley Winter Boil House & Garden
Yield Serves 4
Number Of Ingredients 5
Steps:
- Soak barley overnight, or according to package directions, in 4 cups water. Cook in same water. As barley begins to absorb the water, gradually add the boiling milk and seasonings, stirring constantly. Cook barley over very low heat about 30 minutes, stirring frequently to prevent scorching. Transfer to buttered 1 1/2-quart or 2-quart baking dish. Dot with butter and bake in 250°F. oven until golden brown, about 2 hours.
NUTTY BARLEY BAKE
When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.
Nutrition Facts : Calories 257 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 7g fiber), Protein 7g protein.
SCOTTISH BARLEY PUDDING
A traditional Scottish recipe with the distinctive flavor of barley. This is not your usual concept of dessert and would also probably be nice for breakfast.
Provided by Molly53
Categories Dessert
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the barley and water in a heavy-based saucepan and bring slowly to the boil.
- Reduce heat and simmer for one-and-a-half hours, stirring occasionally.
- Add the currants, raisins and salt and simmer for another 15 minutes.
- Serve sprinkled with sugar and the cream.
Nutrition Facts : Calories 155.2, Fat 0.8, SaturatedFat 0.1, Sodium 57.2, Carbohydrate 34.8, Fiber 6.2, Sugar 10.4, Protein 4.4
APPLE BARLEY PUDDING
Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. Irish grain staples were barley, wheat, oats, and rye. Combine it with apples, another staple and you have a great Irish favorite. It can also make a hearty breakfast for those cold winter months if served warm instead of chilled. Especially if you use yogurt in place of the cream, also making it a great low fat dessert. :D Great either way. Posted for Zaar World Tour 05
Provided by Amis227
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a kettle full of water to boil.
- Add the Barley and the apples.
- Cook until both begin to soften.
- Drain and blend the mixture in a blender or sieve.
- Cook the mixture after adding the sugar and lemon and boil again.
- Allow to cool and then chill for an hour.
- To serve, add a dollop of cream on top and maybe a dash of cinnamon.
Nutrition Facts : Calories 373.6, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 25.4, Carbohydrate 44.3, Fiber 6, Sugar 27.4, Protein 2.9
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