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.
ASHURE
Ashure or Noah's pudding is a dessert of Turkish origin composed of cereals and dried fruits. It is a tradition served on the day of Achoura, the tenth day of Muharram.
Provided by Nisha Ramesh
Categories Dessert
Time 3h30m
Number Of Ingredients 19
Steps:
- The day before, wash and separately soak the whole grain wheat (or barley), chickpeas, and white beans in 3 times their volume of water for 12 hours.
- The next day, wash the raisins and boil for 3 minutes in a large amount of water. Drain.
- Wash the figs and boil them for 3 minutes in a large amount of water. Drain.
- Once the figs are cool, cut them into small cubes.
- Wash the apricots and immerse them in water at room temperature for 30 minutes. Drain the apricots and reserve their soaking water. Cut them into small dice.
- Place the almonds in a bowl filled with boiling water for 15 minutes. Peel them and reserve them.
- Pierce the apple with cloves.
- Fill 2 pots with water and cook the chickpeas and white beans separately according to instructions on the package.
- In a large pot, immerse the whole grain wheat (or barley) in 6 cups (1 liter) of water and cook according to the package instructions. Add water if necessary.
- Halfway through cooking the wheat, add the apple pierced with cloves, and the cinnamon stick.
- Continue cooking until the wheat is very tender, almost like porridge.
- Once the chickpeas are cooked, remove their skin.
- Toward the end of cooking the wheat, remove the apple and add the chickpeas, white beans, almonds, raisins, dried apricots and their reserved soaking water, salt, sugar (or honey) and milk.
- Mix well and simmer for another 10 minutes.
- At the end of the cooking, add the diced figs.
- Transfer the pudding into cups.
- Cool down and top with the garnishing ingredients.
- Refrigerate to serve cold, or cool down to room temperature to serve lukewarm.
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
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.
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20 BARLEY RECIPES FOR BABIES AND TODDLERS - MY LITTLE MOPPET
From mylittlemoppet.com
Estimated Reading Time 7 mins
- Barley Water. When you’re planning to introduce barley for your baby, this is the ideal dish to start with. It’s simple and light, and will give you an idea on how your child tolerates barley.
- Barley Cereal. Rice and wheat cereal can bore anyone, even babies! Change things up in stage 1 weaning with this smooth barley cereal, made from 100% organic barley for babies.
- Sweet Potato Barley Coconut Puree. This barley puree from Dessert for Two has got a good curry flavor and is a welcome change from all the sweet fruit purees!
- Barley Apple Porridge. Apple is one of first weaning fruits for most babies, so this barley apple porridge recipe from Yummy Tummy Aarthi is an ideal way to combine barley with a familiar fruit.
- Chicken Vegetable Barley Soup. With winters on the way, a warming chicken soup is what most of us love, especially when we have the sniffles! Even little babies will love this chicken barley soup from First 1000 Days which makes use of a good amount of vegetables too!
- Chicken Barley Risotto. We know your baby is a long way from enjoying a plate of biryani, but in the meanwhile she can relish this yummy chicken barley risotto from Mama Cook!
- Barley Khichdi. When you’re cooking for babies, khichdi is sure to feature on the menu! This barley khichdi from Parentune brings together barley and anti oxidant rich vegetables along with healing spices.
- Barley Fruit Puree. This lovely recipe from Buona Pappa makes use of assorted baked fruit and looks simply delicious! You can stew the fruit if you like, and you can try any combination of fruits that your baby likes, after you’ve ensured that she can tolerate each of the individual ones.
- Barley Mushroom Mash. This is a yummy recipe that’ll want you to try combining barley and mushrooms! Babycenter’s barley mushroom mash recipe is a great option for stage 2 weaning, especially if your little one is trying to eat with a fork and spoon!
- Broccoli Barley Soup. Some babies don’t like the taste of broccoli on it’s own, and a soup like this one from Baby Pregnancy Care is a good way to work around it!
APPLE CINNAMON AND BARLEY PUDDING - ROBUST RECIPES
From robustrecipes.com
5/5 (1)Category DessertCuisine IrishTotal Time 35 mins
- Combine pearl barley and water in a medium-sized sauce pan. Cover with a lid and bring to a boil. Reduce to a simmer while it is still covered.
- Add the apples to the barley, return to a boil, reduce to a simmer. Simmer, covered for 20 to 25 minutes, or until apples are very tender and the barley is tender. Remove from heat and allow to cool just slightly.
- Transfer to a blender, working in batches, being careful not to fill the blender more than half way at a time to avoid eruptions. Blend until really smooth, about 1 minute per batch.
UKRAINIAN KUTYA | UKRAINIAN RECIPES
From ukrainian-recipes.com
Estimated Reading Time 6 mins
- Classic kutia with honey. Ingredients: 320 g (11 oz) wheat grains, 200 ml honey. Wash wheat kernels in a sieve under running lukewarm water. Place in a bowl, cover with water at about 1 inch above the grain level and let stand overnight.
- Kutia with jam. Ingredients: 400 g (14 oz) wheat grains, 250 ml berry or fruit jam. Wash wheat kernels in a sieve under running lukewarm water. Place in a bowl, cover with water at about 1 inch above the grain level and let stand overnight.
- Kutia with poppy seeds. Ingredients: 400 g (14 oz) wheat grains, 150 g (5 oz) poppy seeds, 200 g (7 oz) sugar or 320 ml honey. Wash wheat kernels in a sieve under running lukewarm water.
- Wheat grains with honey, raisins, and nuts. Ingredients: 200 g (7 oz) wheat grains, 100 g (3,5 oz) raisins, 100 ml honey, 60 g (2 oz) peeled walnuts. Wash wheat kernels in a sieve under running lukewarm water.
- Kutia with raisins and dried apricots. Ingredients: 260 g (9 oz) wheat grains, 150 g (5 oz) raisins, 150 g (5 oz) dried apricots, 100 ml honey. Wash wheat kernels in a sieve under running lukewarm water.
- Kutia with 3 types of cereals. Ingredients: 200 g (7 oz) pearl barley, 200 g (7 oz) wheat berries, 200 g (7 oz) millet, 5 prunes, 5 dried apricots, 1 tbsp raisins, 90 g (3 oz) poppy seeds, 1 tbsp honey, 5 walnuts, 2 tbsp candied fruits.
- Kutia “Panska” Ingredients: 500 g (17,5 oz) wheat grains, 150 g (5 oz) golden raisins, 60 g (2 oz) dried apricots, 200 g (7 oz) walnuts, 100 g (3,5 oz) almonds, 200 g (7 oz) poppy seeds, 150 ml honey.
- Kutia with dried fruits. Ingredients: 500 g (17,5 oz) wheat grains, 300 g (10,5 oz) poppy seeds, 400 g (14 oz) walnuts, 300 g (10,5 oz) dried fruits, 150 ml honey.
EPICURUS.COM RECIPES | APPLE AND BARLEY PUDDING
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OUR 10 BEST BARLEY RECIPES | FOOD | THE GUARDIAN
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SCOTTISH BARLEY PUDDING - THE DARING GOURMET
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4.3/5 (3)Total Time 1 hr 20 minsCategory Breakfast, DessertCalories 346 per serving
- Place the barley in a medium pot with the salt and lemon zest. Bring to a boil. Reduce the heat and simmer, covered, for 60 minutes. Remove the lemon zest. Add the currants and simmer for another 15 minutes, adding a little more water if needed, until the barley is soft. Stir in the sugar and cream.
A RECIPE REQUEST FOR SWEET TARKHANA - GRAPE JUICE PUDDING ...
From thearmeniankitchen.com
Category DessertTotal Time 1 hr 45 mins
- Wash barley and drain. Place barley in a pot with the 1 cup water and soak it for a few minutes. Add the grape juice and bring to a boil, lower heat and simmer for 1 ½ hours, stirring now and then.
BARLEY PUDDING - THE BIG SWEET TOOTH
From thebigsweettooth.com
Reviews 24Servings 4Cuisine IndianCategory Dessert
- In a pressure cooker, pour water at least three inches over the barley and cook for three whistles on high flame. Allow the pressure to go by itself. Drain the cooked barley of the water and set aside.
- As the milk starts heating, add the cooked barley and mix well. It may lump but stirring will cause it to break. Cook the mixture till it thickens.
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Estimated Reading Time 1 min
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3.2/5 (81)Servings 6Cuisine ArmenianCategory Dessert
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