Baked Barley Pudding

You can never have too many side dish recipes, so give Baked Barley Pudding a try. One serving contains 277 calories, 5g of protein, and 14g of fat. For 46 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Taste of Home requires salt, golden raisins, pearl barley, and heavy whipping cream. 25 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 29%. Users who liked this recipe also liked Baked Barley with Mushrooms, Chicken and Baked Barley, and Baked Barley Risotto With Butternut Squash.

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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 near the center comes out clean. Store in the refrigerator. Yield: 8 servings. Editor's Note: Pudding will appear layered when baked. Originally published as Baked Barley Pudding in Country WomanMay/June 2002, p29 Nutritional Facts 1 serving (1 each) equals 280 calories, 14 g fat (9 g saturated fat), 102 mg cholesterol, 133 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

2. 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.

3. Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon.

4. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in.

5. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Store in the refrigerator.

Nutrition Information:

covered percent of daily need