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.