Barley Casserole with Raisins
by Editorial Staff
A great way to cook the usual barley grits deliciously is a barley porridge casserole with raisins. A piece of such a fluffy casserole will be a great addition to your morning cup of tea or coffee. Great breakfast or simple dessert!
Ingredients
- Barley groats – 100 g
- Water – 300 ml
- Milk – 100 ml
- Sugar – 50-70 g
- Butter – 30 g
- Egg – 1 pc.
- Raisins – 2 tbsp
- Salt – 1 pinch
Directions
- The barley porridge casserole is prepared quickly enough, so it is advisable to turn on the oven in advance to warm up to a temperature of 180 degrees.
- Rinse the barley, put it in a saucepan, and cover with water. Add a pinch of salt, stir, put on medium heat, and bring to a boil.
- Then reduce heat to low and, stirring occasionally, cook barley porridge for about 15-20 minutes, until the cereal is soft and the liquid is absorbed.
- Add a piece of butter to the finished porridge. Add sugar and stir.
- Combine milk and egg in a deep bowl. Shake with a fork or whisk.
- Pour the egg and milk mixture into the barley porridge and stir.
- Rinse the raisins in hot water and add to the porridge. Stir.
- Place the barley porridge in a baking dish. I have a shape of about 18×9 cm in size. Send it to the oven.
- Bake the porridge in the oven, preheated to 180 degrees, for about 25 minutes, until golden brown.
- Cool the casserole slightly, then serve. Hot tea or coffee is a great addition.
Bon Appetit!
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