Spread slivered almonds in a shallow pan. Toast in a 350 degree 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.

From jolly

It's still a long way to Christmas, but I will try this recipe anyway because it sounds so good. Thanks Mr. Breakfast.

Comment submitted: 9/2/2013 (#16364)

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