A variation on a Christmas classic, using some local pantry items.
I had some cooked barley in my fridge, remnants of a barley-broth. I decided to employ the rice pudding method to save the left-overs. (Rice Pudding Method: a lengthy secondary cooking in sugar and milk.) The barley sucks up a lot of the milk and releases some starch into the pot.
Once a porridge has formed, cooked wild rice and dried cherries are added, and the whole lot is thickened with butter, egg yolk, and a touch of cream.
Since the wild rice and cherries are added at the end, they stay firm for textural contrast.
Wild Rice and Barley Pudding
- 235 g cooked pearled barley
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Some would think this is the inside of my compost bin, but it’s actually the inside of my stockpot: roasted lamb bones and vegetables, as well as all the darkly caramelized bits scraped from the bottom of the roasting tray. These flavours formed the soul of the Burns Supper, as the resulting stock was used not only in the soup, but also in the haggis and the clapshot. They were the mellow, earthy foundation of the entire meal.
Making a pot of stock the night before a large meal has become a very fond tradition. The house fills with the aroma first of roasting bones, then of the simmering stock, while excitement for the coming meal slowly accrues.
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