Shorashim has been reading Megillat Rut, a story from the Tanach in which Ruth gleans barley from a field. Last week we talked about using a variety of our senses to experience the barley but we were missing a key sense: taste! This week we cooked barley in the form of barley pudding! Let Shorashim teach you how to make it.
- 1 cup barley
- 3 cups water
- 3/4 cup raisins
- Juice of half of a lemon
- 1/2 cup honey
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 1/2 cups milk
- 1/4 teaspoon salt
- Preheat oven to 350 degrees.
- To cook barley grain, place 1 cup pearl barley and 3 cups water in a medium saucepan. Add a dash of salt. Bring to a boil. Reduce heat to low, cover, and cook 45 minutes, or until barley is tender and liquid is absorbed.
- In a baking dish, combine all ingredients. Stir to mix well.
- Bake 30-35 minutes or until pudding is set.
- Serve and enjoy!
Now Shorashim wasn’t sure at first how they’d feel about the barley pudding.
But once they took a bite…
…they were sure that it was delicious!
This recipe comes highly recommended by three, four, and five-year-olds, some of the harshest food critics out there! We hope you all enjoy making it at home as much as we enjoyed making it at the Jewish Enrichment Center!
**Adapted from this recipe.