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Christmas Porridge
(This recipe yields 8 servings) Printable Version
- 1 c. slivered almonds
- 1 c. pearl barley
- 2 qts. water (more as needed)
- 1 3/4 c. raisins
- 1/3 c. honey
- 1 tsp. salt
- 1/2 tsp. ground coriander
- 1 3/4 c. chopped dates
Spread slivered almonds in a shallow pan. Toast in a 350ºF oven for about 8 minutes or until golden. Set aside.
Combine barley and 2 quarts of the water in a 4-quart pan. Place over medium-low heat and cook, uncovered, for 45 minutes, stirring occasionally.
Add raisins and additional water as needed. Continue cooking, uncovered, for 30 minutes until very thick; stir often. Add honey, salt, and coriander and cook, stirring, 5-10 minutes longer.
Remove from heat and add dates.
Serve warm with non-dairy milk. Garnish with whole almonds for a festive breakfast. Can be made the day before and re-warmed.
Mr Breakfast would like to thank goodforyou for this recipe.
Recipe number 750. Submitted 12/15/2002.
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