Baked Barley Pudding Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
• Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

Steps:

• In a 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 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 ounce custard cups. Sprinkle with raisins and cinnamon. Place custard cups in baking pans. Fill pan with one inch of boiling water.
• Bake, uncovered, at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove the cover, fluff with a fork and serve immediately.

Steps:

• Soak barley overnight, or according to package directions, in 4 cups water. Cook in same water. As barley begins to absorb the water, gradually add the boiling milk and seasonings, stirring constantly. Cook barley over very low heat about 30 minutes, stirring frequently to prevent scorching. Transfer to buttered 1 1/2-quart or 2-quart baking dish. Dot with butter and bake in 250°F. oven until golden brown, about 2 hours.

Steps:

• *NOTE:if you want to save time from brewing espresso, just go to a coffee shop, and get a 20oz latte with skim/soy.
• Preheat the oven to 325 degrees.
• Spray a large glass 9X11X13 baking pan with cooking spray.
• Dump everything in your mixer, and blend it until it's mixed.
• Add it to the prepared pan.
• Bake for 50 minutes, and let cool before eating.

Steps:

• Bring a kettle full of water to boil.
• Add the Barley and the apples.
• Cook until both begin to soften.
• Drain and blend the mixture in a blender or sieve.
• Cook the mixture after adding the sugar and lemon and boil again.
• Allow to cool and then chill for an hour.
• To serve, add a dollop of cream on top and maybe a dash of cinnamon.

Steps:

• Preheat oven to 300 degrees.
• Melt butter in an ovenproof casserole. Add onion and saute until tender. Add barley, salt, thyme and two cups of the stock or water. Bring to a boil, lower heat, cover and place in the oven.
• Bake for 40 minutes, then stir the barley once, add another cup of stock or water and return to the oven for another 40 minutes. Stir once more, add the final cup of stock, cover and continue baking for 30 to 40 minutes, until the liquid is completely absorbed and the barley is tender.

Steps:

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