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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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Method
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This hearty, comforting, flavour-packed dish showcases the nutty richness of pearled naked barley, a wholesome and nutritious alternative to rice. Naturally high in fibre and full of slow-release energy, barley gives this dish a satisfying bite and depth that pairs beautifully with earthy mushrooms and fragrant thyme.
This Hearty Twisted Spelt Bread from Greens & Grains by Anne-Katrin Weber is a beautifully simple yet impressive loaf that celebrates the rich, nutty flavour of spelt. Combining spelt flour with pearled spelt adds texture and heartiness. This slow-fermented bread develops incredible depth of flavour and a wonderfully crisp crust. With its rustic twisted shape and chewy crumb, it’s perfect for tearing and sharing, serving alongside soups and stews, or enjoying simply with butter and salt.
A simple, deeply nourishing ramen that combines the rich, savoury flavour of Hodmedod’s Fava Bean Umami Paste with the nutrient-packed crunch of SUCSEED.
