Pearl Barley Pudding Recipes

BAKED BARLEY PUDDING

Baked Barley Pudding image

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

Ingredients

1-1/4 cups water
1/2 cup uncooked medium pearl barley
1/4 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

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.

OLD FASHIONED BARLEY PUDDING

Old Fashioned Barley Pudding image

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

Ingredients

2/3 cup pearl barley
3 cups boiling water
1 teaspoon salt
1 1/3 cups milk
1/8 teaspoon salt
1/4 cup brown sugar
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla
2 eggs, lightly beaten
1/2 teaspoon grated lemon rind
1 teaspoon lemon juice
1/3 cup raisins

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.

PEARL BARLEY CASSEROLE

Pearl Barley Casserole image

This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini.

Provided by Pjaros

Categories Side Dish Grain Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms
1 green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 46.5 g, Cholesterol 22.9 mg, Fat 9.6 g, Fiber 9.9 g, Protein 7.7 g, SaturatedFat 5.7 g, Sodium 96.6 mg, Sugar 4.1 g

CROCK POT BARLEY PUDDING

Crock Pot Barley Pudding image

This great easy recipe for a good, healthy breakfast! I got it from a friend. I am not a morning person, so I love to be able to make a hot breakfast while I sleep.

Provided by Jaime in Winnipeg

Categories Breakfast

Time 8h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups barley
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon coriander
10 cups water
1 1/2 cups raisins
2 cups chopped dried fruit (whatever you feel like, some ideas are apples, apricots, prunes)
1/3-2/3 cup honey, depending on the sweetness desired

Steps:

Place ingredients in crock pot.
Turn crock pot to low and cook overnight.

Nutrition Facts : Calories 419.2, Fat 1.6, SaturatedFat 0.3, Sodium 606.1, Carbohydrate 101.6, Fiber 13.4, Sugar 28.1, Protein 8

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