** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Serves: 8-10 Cooking time: 2-1/2 hours Wash barley well, place in a bowl and cover with 4 cups cold water.
2. Soak overnight. Next day put barley, soaking water and cinnamon bark into a heavy pan and bring to the boil.
3. Boil gently, uncovered, until barley is very soft and porridge-like in consistency -- about 2 hours.
4. Remove cinnamon bark. Stir in sugar and cook for further 10 minutes.
5. Turn into individual bowls and sprinkle with ground cinnamon.
6. Decorate with nuts and sultanas. Serve warm or chilled with additional nuts and sultanas, and rose water for adding to individual taste if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Almonds, Malt, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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