Creamy Barley Pudding with Dried Cherries
Similar to rice pudding but with a chewier texture, this is soul-satisfying comfort food. As the pudding stands, the barley will absorb some of the liquid and make a slightly thicker pudding. If you prefer a saucier pudding, stir in a tablespoon or two of milk before serving.
  • 1 cup pearled barley
  • 3/8 teaspoon salt
  • 2 cups low-fat (1%) milk
  • 1/3 cup firmly packed light brown sugar
  • 2 teaspoons grated orange zest
  • 1 cup dried cherries or raisins
  • 1 large egg
  • 1 teaspoon vanilla extract

1. In a medium saucepan, bring 6 cups of water to a boil. Add barley and 1/2 teaspoon of salt and cook at a boil for 25 minutes.

2. Drain barley and return to pan. Add 1-1/2 cups milk, sugar, orange zest, and remaining 1/8 teaspoon salt. Bring to a boil over medium heat. Reduce to a simmer, cover and cook 10 minutes, stirring occasionally.

3. Stir in dried cherries and cook uncovered 10 minutes longer, stirring occasionally until barley is tender. Barley will still be chewy and mixture will appear curdled, don't be concerned.

4. In a small bowl, whisk together egg and remaining 1/2 cup milk. Stir some of hot barley mixture into egg mixture, then whisk egg mixture into saucepan. Cook, stirring constantly, for one to two minutes or until thick and creamy. Remove from heat, stir in vanilla. Serve warm, at room temperature, or chilled.

Nutritional Information
Per serving: 259 calories, 2.2g total fat, 0.9g saturated fat, 0.6g monounsaturated fat, 0.3g polyunsaturated fat, 6.2g dietary fiber, 8g protein, 58g carbohydrate, 39mg cholesterol, 302mg sodium.
Good source of: fiber, selenium.

Date Published: 09/19/2005 > Printer-friendly Version

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