Donna’s barley pudding
If you like rice pudding, you will love this delicious adaptation using barley in place of rice. The whole grain barley adds great fiber – 3 grams per serving.
3/4 cup pearled barley
2 cups water 2 tablespoons sugar 1/2 teaspoon salt
2 tablespoons brown sugar
1 cup fat-free milk or milk of your choice 2 large eggs
1 tablespoon maple syrup 2 teaspoons vanilla 1 tablespoon butter 1/2 cup golden raisins or dried cranberries, optional cinnamon and sugar, optional
In a large saucepan, combine barley, water, sugar, and salt. Bring to a boil. Reduce heat and cover pan. Gently boil for 40 – 50 minutes or until barley is tender. Spread out on a baking sheet or plates to cool to room temperature. Return barley to the cooking pan.
In a small bowl, combine brown sugar, milk, eggs, and maple syrup. Beat well. Add egg mixture to pan of cooked barley. Cook over medium heat, while stirring constantly for 7 – 10 minutes or until pudding thickens and it has a creamy texture. Add vanilla and butter and stir until smooth. Add raisins or dried cranberries if desired. Add additional brown sugar if a sweeter taste is desired.
Serve with fresh fruit. Sprinkle with cinnamon and sugar if desired.
Nutritional information per serving (8):
Fat, gm.: 3
Protein, gm.: 4
Carbs, gm.: 22
Cholesterol, mg.: 55
Fiber, gm.: 3