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.