Barley Baked Pudding Recipe

• 2 c. cooked pearl barley (1 c. uncooked, see note)
• 1/2 c. raisins or possibly minced dates
• 1/4 c. slivered almonds
• 1 Tbsp. fresh lemon juice
• 1 tsp grated lemon peel (colored part only)
• 1/2 c. honey
• 1/2 tsp vanilla
• 2 x Large eggs
• 2 1/2 c. whole lowfat milk
• 1/4 tsp salt Preheat oven to 350 degrees.

1. Place cooked barley, raisins, almonds, lemon juice and grated peel in 2-qt baking dish.
2. Mix together honey, vanilla, Large eggs, lowfat milk and salt; pour over barley.
3. Stir to mix well.
4. Bake 30 min or possibly till pudding is set.
5. Note: To cook barley, place 1 c. pearl barley and 3 c. water in a medium saucepan.
6. Bring to a boil.
7. Reduce heat to low, cover and cook 45 min or possibly till barley is tender and liquid is absorbed.
8. Place any extra cooked barley in an airtight container and chill or possibly freeze for use later.

barley, raisins, slivered almonds, lemon juice, lemon peel, honey, vanilla, eggs, milk, salt

Taken from cookeatshare.com/recipes/barley-baked-pudding-78961 (may not work)