Barley Apple Pudding
Pudding is not just for dessert anymore! Have it for breakfast, or as a side of fruit to top of a meal. This pudding was inspired by a recipe from Tao Herb Farm. It has a great texture with the barley’s chewiness. You can, of course, substitute with other grains, but do yourself a favor and buy and experiment with barley soon.
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| ˝ |
cup cooked barley |
| 2 |
cups apples, peeled and sliced |
| juice |
of ˝ lemon |
| 1/3 |
cup orange juice |
| 1 |
Tbs canola oil |
| 2 |
Tbs Maple Syrup |
| ˝ |
tsp cinnamon |
Boil barley until desired texture is achieved, following directions on the package (1.5 hours for hulled barley, 50 minutes for pearled barley). Preheat oven to 350 degrees. Arrange apple slices to cover the bottom of an oiled casserole. Drizzle lemon juice over the apples. Mix the remaining ingredients with the cooked barley and spoon over the apple slices. Bake for 30 minutes and serve hot or cold.
YIELD: 2 servings
Each serving contains approximately: Calories 250, Fat Calories 67, Fat 8g, Saturated Fat 0.7g, Cholesterol 0mg, Protein 2g, Carbohydrate 48g, Dietary fiber 3g, Sodium 4mg, Omega 3 fatty acids 0.67g
Note: Since barley has been shown to lower cholesterol and stabilize blood sugar better than any food other than oats, oat bran and dried beans, experiment with it often. I would substitute it for pasta and any other grain imaginable, in soups, pilafs and casseroles. I prefer the texture of barley to just about any grain; when you eat less meat, the chewy resistance of barley is a very desirable texture.
From The Rice Diet Cookbook, available now at the Rice Diet Store.
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