July 23, 2011

Baked Pearl Barley Porridge


I am starting to realise that some of my all-time favourite recipes, the ones that I take for granted and make over and over again, are the ones that I haven't actually shared here on the blog before. Just recently there were the spelt horns, the whipped cranberry porridge, and the apple tart, to name a few - and now this - baked pearl barley porridge. This is a dish I've been making very frequently for well over 10 years, the whole time I've been living on my own and before that it was a treat my mum would make for us as a light meal. 


I couldn't think of a more comforting dish on a rainy winter's day. You could serve this with sweet berry soup, rhubarb soup or just fresh berries. We are spoilt here in Australia to have fresh strawberries available in the midst of winter ;-)


Baked Pearl Barley Porridge
(serves 2)

90g pearl barley
750ml milk (low-fat is fine)
1 teaspoon salt
butter, for greasing

1. Preheat the oven to 180C.

2. Grease a shallow-ish oven proof dish (capacity of over 1 litre). Pour in the barley, salt and milk. 

3. Bake (without stirring) for 1 1/2 - 2 hours or until the top is golden and all the liquid has soaked up. Cool slightly before serving.


38 comments:

  1. I love barley and your lovely porridge looks simply gorgeous, Maria- Wonderful recipe :)

    Hugs,

    Aldy.

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  2. Barley is a humble food in Malaysia and we usually have it as dessert with green beans or just a simple drink. They are delicious, but never been made to look gorgeous. Your barley breakfast looks stylish & rustic at the same time.

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  3. Beautiful snaps Maria.I like barley, but I have never be able to do it justice, but you have captured it marvelously!

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  4. That baked porridge is very interesting! It reminds me of English rice pudding... Delicious and hearty.

    Cheers,

    Rosa

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  5. Yum! Sounds and looks pretty perfect to me :)

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  6. Dessert in breakfast form? That's what this looks like to me!

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  7. Your photos keep getting better and better!

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  8. sounds wonderful & you pictures are delicious

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  9. looks yummy and comforting :) i usually steam my pearl barley...never thought about baking them like pudding before! yum!

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  10. That looks delicious! I was just thinking yesterday that I need to try using barley in more things because I love the flavor and because now my brother in law is growing it! I'm going to try this for sure, but probably when it cools down a little bit outside. You're so fortunate to have strawberries in the middle of winter :D

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  11. I am the same way...I have so many recipes that appear too simple to post but are some of my all time favorites. Thanks for the inspiration & this porridge looks awesome!

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  12. I swear your photography is so beautiful - I'm smitten every time I come here. It doesn't look rainy or wintery at all from the pics.

    I can't wait to try this dish. I think it would be perfect for a summer day here in Hawaii too!

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  13. This does sound so comforting, and delicious! I still have not tried porridge, but look forward to enjoying this meal:-) Beautiful photography!
    Take care, Terra

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  14. This is also a very traditional lebanese dish, cooked in anise-flavored syrup, with lots of nuts and dried fruits, and given at celebrations/ Love that strawberry on top.

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  15. This looks delicious! I usually only use barley in hearty soups, so thanks for sharing your great idea. I will definitely try this, probably tomorrow morning, with blueberries that are in season here in Michigan :)

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  16. Oooh I love that top layer if forms after baking, it looks amazing Maria! BTW don't complain about your winter.. the temps are the same as London summer right now, I can't wait to get home!! :D

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  17. I have never seen anything like this Maria. What a gorgeously simple way to enjoy pearl barley. This would be great with sliced apples and pears added into like you did with the strawberries :-)

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  18. Me too! A lot of the recipes I love and make a lot don't appear on my blog :O This looks delicious! I've never had pearl barley before, but I would love to try this!

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  19. I would never have thought about pearl barley porridge. What a wonderful idea. I have some of last season's rhubarb in the freezer that will be a perfect partner.

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  20. Well, we in Estonia call this 'kruubipudru' and I was well and truly brought up on it! Maria, you make me go back and you make me go forwards - quite frankly don't remember any fruit bar possibly cloudberries on it? Thank you - I am sure your readers realize the very special aspects of your blog!! :D !

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  21. My..my what a healthy treat this is! Barley in a porridge and with a lovely treat.

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  22. Baked barley porridge....that's something I haven't tried yet....fascinating!

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  23. Oooh, I can so imagine cosying up with a bowl of this porridge and some Polish strawberry soup - fantastic!

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  24. This looks like just my kind of food. Would never have thought to make it with barley though, rather than rice!

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  25. Love that crispy crust after baking..In India we always make barley flatbreads but I have never eaten a porridge..sounds and looks amazing with strawberries!

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  26. I'm loving this recipe Maria. Do you think it would do ok with almond milk or would it curdle? Pearled barley is my favorite and to have it for breakfast would make my day!

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  27. Great way to use pearl barley - I like having sweet grainy breakfasts so I will try this one out for sure!

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  28. When I saw you tweet about this I instantly became hungry for some pearl barley breakfast. We used to just cook it in milk until soft, but I like this idea too. Unfortunately I had used all my barley for a chicken soup, but will be restocking soon to try this!

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  29. 2 hrs is long! But I am sure the satisfaction of a super nutritious porridge is well worth it!

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  30. Yum. Have made this twice since you posted it, except I made a raspberry compote as a sauce. Think it's going to stay with me for a while!

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  31. Hi Maria,

    Thanks again for letting me share your recipe on my blog. Here's the link if you want to have a look:

    http://beetrootcontessa.blogspot.com/2011/08/baked-pearl-barley-porridge.html

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  32. Hi

    Have been making this every day for breakfast- SO SO SO good- salty creamy texture is almost a milky caramel - thank you for the recipe

    Hannah xx

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  33. I am ashamed to ask, but... do you use raw barley for this recipe? or is it previously cooked when you mix it up with the milk?
    Love your blog by the way, I discovered it a couple days ago and I'm having the best time reading your old posts. I too have a cooking blog, but alas! it's in Spanish, since I'm from Buenos Aires.
    Thanks a lot,
    Natalia.

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    Replies
    1. Hi Natalia

      Thank you! I use raw barley for this recipe. It gets baked tender in the oven.

      Maria

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  34. Hi Maria. I hope I'm not bothering you, just wanted to let you know I cooked this recipe using Amasake (a fermented sweet rice beverage)instead of milk, and diced apples with some cinnamon. It was spectacular! Thanks for the idea.

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