NEW WAYS WITH GRAINS
BARLEY, FARRO, AND QUINOA—AMONG OTHER GRAINS—ARE STEPPING OUT OF THEIR SAVORY COMFORT ZONE AND LANDING SQUARELY IN DESSERT TERRITORY.
GINGER-TURMERIC BARLEY PUDDING
Ingredients
- HANDS ON 20 minutes
- COOK 30 minutes
- 3 cups whole milk
- ½ cup uncooked pearled barley
- ¼ cup granulated sugar or honey
- 2½ tsp. packed grated fresh ginger
- 1 cinnamon stick
- ¼ tsp. freshly grated nutmeg
- Pinch salt
- ½ of a vanilla bean
- 2 egg yolks
- ½ tsp. ground turmeric
- ½ cup packed dark brown sugar
- ¼ cup water
- 1⅓ cups chopped pitted Medjool dates
- ¼ tsp. salt
- ⅛ tsp. black pepper
Instructions
- 1. In a 3-qt. saucepan combine milk, barley, granulated sugar, 2 tsp. of the ginger, the cinnamon stick, nutmeg, and the pinch salt. Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to pan. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally.
- 2. In a small bowl whisk together egg yolks and turmeric. Gradually stir in about 1 cup of the hot barley mixture. Stir egg mixture into pan; cook 1 minute or just until mixture thickens and a thermometer registers 195°F. Remove from heat; cool slightly. Remove and discard cinnamon stick and vanilla pod.
- 3. Meanwhile, for date-ginger syrup, in a 1-qt. saucepan stir together brown sugar, the water, and the remaining ½ tsp. ginger. Bring to a simmer over medium-high heat. Simmer, uncovered, about 3 minutes or until syrup is reduced to ½ cup. Remove from heat; stir in dates, the ¼ tsp. salt, and the pepper. If needed, stir in 1 to 2 Tbsp. water to reach drizzling consistency. Use immediately or chill until needed. Serve pudding warm or chilled. Drizzle with date-ginger syrup. Makes 4 servings (about ⅔ cup each).
- PER SERVING 398 cal., 9 g fat (4 g sat. fat), 111 mg chol., 249 mg sodium, 74 g carb., 5 g fiber, 53 g sugars, 10 g pro.
Notes
THEN: BEST LEFT IN THE PAST In September 1968 the shortcut Rice Pudding Royale called for stirring together ½ cup cooked rice and creamed cottage cheese, plus a touch of citrus zest and coriander. Maybe we took one shortcut too many!
NOW: GOOD GRAINS Compared to traditional rice, barley has more fiber (5 g per serving!), which gives this classic old-timey pudding dessert a chewier, more interesting bite than rice.
NICE SPICE Fresh ginger and turmeric are equally delicious and good for you. Both are known for their powerful anti-inflammatory properties.
