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Switch rice for barley! We use pearled naked barley in place of rice in this pudding inspired by the Lebanese spiced rice puddings traditionally flavoured with cardamom, vanilla, cinnamon, orange and orange blossom water. Read more: What is naked barley? Why should we grow and eat more? |
You could use any of our wholegrains (whole oats would be especially good) in this adaptable recipe. Just bear in mind that un-pearled grains will take a little longer to cook. You could also try different spices: another good combination is cardamom, vanilla, rose water and pistachio.
"This amount would be perfect for four small portions as a pudding. However, having said that my husband ate the whole thing in one sitting, so double the recipe as needed."
Serves 3 to 4
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To serve (optional)
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This cake is pure comfort from a tin! Made with kibbled naked barley, it takes inspiration from the creamy warmth of porridge and transforms it into something richer, denser and custardy.
Caponata is a much-loved Sicilian dish of bold Mediterranean flavours, traditionally a rich, sweet-sour stew of aubergines, onions, tomatoes, capers and herbs. In this version, tender borlotti beans join the mix, adding extra substance, creamy texture and a satisfying protein boost, making it as perfect for a light main as it is for a side dish.
Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.
