Food recipes
Noah's Pudding
Noah's Pudding Ingredients: barley, hulled rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic salt, table sugars, granulated chickpeas (garbanzo beans, bengal gram), mature seeds...
Noah's Pudding
Ingredients:
barley, hulled
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
salt, table
sugars, granulated
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
beans, kidney, all types, mature seeds, raw
raisins, seeded
apricots, dried, sulfured, uncooked
figs, dried, uncooked
water, bottled, generic
nuts, almonds
nuts, pistachio nuts, raw
pomegranate juice, bottled
Directions:
Place the barley and rice in a medium bowl, and cover with water to 2 inches above barley mixture.
Cover and soak overnight.
Drain.Place barley mixture, 4 cups water, and salt in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 25 minutes.
Remove from heat, and drain in a colander over a bowl, reserving 2 1/4 cups cooking liquid.Place 1 1/2 cups barley mixture and 1/4 cup reserved liquid in a food processor; process 2 minutes.
Return pureed mixture to saucepan; add remaining barley mixture, remaining 2 cups reserved liquid, sugar, and next 5 ingredients (sugar through figs), stirring to combine.
Bring to a boil.
Reduce heat; simmer 30 minutes.
Remove from heat; stir in rose water, and sprinkle with nuts and pomegranate seeds.
Ingredients:
barley, hulled
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
salt, table
sugars, granulated
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
beans, kidney, all types, mature seeds, raw
raisins, seeded
apricots, dried, sulfured, uncooked
figs, dried, uncooked
water, bottled, generic
nuts, almonds
nuts, pistachio nuts, raw
pomegranate juice, bottled
Directions:
Place the barley and rice in a medium bowl, and cover with water to 2 inches above barley mixture.
Cover and soak overnight.
Drain.Place barley mixture, 4 cups water, and salt in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 25 minutes.
Remove from heat, and drain in a colander over a bowl, reserving 2 1/4 cups cooking liquid.Place 1 1/2 cups barley mixture and 1/4 cup reserved liquid in a food processor; process 2 minutes.
Return pureed mixture to saucepan; add remaining barley mixture, remaining 2 cups reserved liquid, sugar, and next 5 ingredients (sugar through figs), stirring to combine.
Bring to a boil.
Reduce heat; simmer 30 minutes.
Remove from heat; stir in rose water, and sprinkle with nuts and pomegranate seeds.