Post by girliepurple on Apr 1, 2005 8:35:29 GMT -5
I saw something on the salad bar at Charlie Brown’s that looked like barley mixed with raisins and carrots, it looked sweet and cinnamony so I tasted some, probably made with sugar of course but except for the raisins the rest is Core right, so I thought I would make up my own to see how it turned out. This could be served as a side dish or as a dessert or snack, but I decided to put it here on the side dish/grains board.
Barley with Currants and Baby Carrots
1/2 cup barley
1/2 cup water
1/2 cup Silk soy milk, unsweetened organic
Handful (8 - 10) baby carrots
1/4 cup currants (or raisins)
1 tsp. Splenda
1 tsp. cinnamon
1. Soak barley in cold water, rinsing a few times. This helps eliminate the “gassy” effects barley sometimes has! Water should cloud up, drain and add more water, about 3 times.
2. In a saucepan on stove, cook barley in water and milk – bring to a boil, then simmer until soft and “creamy”, about 45 minutes, stirring frequently (also see bag or box instructions on how to cook barley).
3. While barley cooks, steam baby carrots in a little water, either on stove or in microwave, until soft. Set aside, cool.
4. Chop carrots, add them with the remaining ingredients to the barley.
5. Tasty right away or let stay overnight in fridge to let flavors develop.
This did look “creamy” and very rice-pudding-like when barley was first done cooking, then I added the flavorings, mixed, and the liquids evaporated out more, it's not dry tasting, just not creamy. I really like this! I will have to be careful not to overindulge. I know dried currants aren’t Core but 1/4 cup is 2 pts. and I divided this recipe into 4 servings so…not too bad. If you had fresh currants, you could use them instead and it would be Core, but I didn’t have any. I had no raisins in my pantry, I had the currants left over because I made Irish soda bread for someone this year.
I also want to try this recipe using only water to cook the barley, it will probably turn out less creamy, more the consistency of rice, like the version I saw at Charlie Brown’s.
Barley with Currants and Baby Carrots
1/2 cup barley
1/2 cup water
1/2 cup Silk soy milk, unsweetened organic
Handful (8 - 10) baby carrots
1/4 cup currants (or raisins)
1 tsp. Splenda
1 tsp. cinnamon
1. Soak barley in cold water, rinsing a few times. This helps eliminate the “gassy” effects barley sometimes has! Water should cloud up, drain and add more water, about 3 times.
2. In a saucepan on stove, cook barley in water and milk – bring to a boil, then simmer until soft and “creamy”, about 45 minutes, stirring frequently (also see bag or box instructions on how to cook barley).
3. While barley cooks, steam baby carrots in a little water, either on stove or in microwave, until soft. Set aside, cool.
4. Chop carrots, add them with the remaining ingredients to the barley.
5. Tasty right away or let stay overnight in fridge to let flavors develop.
This did look “creamy” and very rice-pudding-like when barley was first done cooking, then I added the flavorings, mixed, and the liquids evaporated out more, it's not dry tasting, just not creamy. I really like this! I will have to be careful not to overindulge. I know dried currants aren’t Core but 1/4 cup is 2 pts. and I divided this recipe into 4 servings so…not too bad. If you had fresh currants, you could use them instead and it would be Core, but I didn’t have any. I had no raisins in my pantry, I had the currants left over because I made Irish soda bread for someone this year.
I also want to try this recipe using only water to cook the barley, it will probably turn out less creamy, more the consistency of rice, like the version I saw at Charlie Brown’s.
