Christmas Porridge (8 servings) 1 cup slivered almonds 1 cup pearl barley 2 quarts water (more as needed) 1 and 3/4 cups raisins 1/3 cup honey 1 teaspoon salt 1/2 teaspoon ground coriander 1 and 3/4 cups chopped dates 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. Recipe number 750. Submitted 12/15/2002.