Ginger-Turmeric Barley Pudding

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Medjool dates are larger than regular dates, with a soft texture and buttery caramel flavor. They're usually in the produce section, but if you can't find them in your grocery store you can substitute regular dates in this whole-grain dessert.

Ginger-Turmeric Barley Pudding
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
50 mins
Servings:
4

Ingredients

  • 3 cup whole milk

  • ½ cup uncooked pearl barley

  • ¼ cup granulated sugar or honey

  • 1 2-inch piece fresh ginger, peeled and grated (2 teaspoons packed)

  • 1 cinnamon stick

  • ¼ teaspoon freshly grated nutmeg

  • Pinch kosher salt

  • ½ of a vanilla bean

  • 2 egg yolks

  • ½ teaspoon ground turmeric

  • ½ cup packed dark brown sugar

  • 1 1/2-inch piece fresh ginger, peeled and grated (1/2 teaspoon packed)

  • cup chopped pitted Medjool dates

  • ¼ teaspoon salt

Directions

To make Pudding:

  1. In a large saucepan combine milk, barley, granulated sugar, 2 tsp. fresh ginger, cinnamon stick, nutmeg, and a pinch salt. Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to pan. Bring to a simmer over medium-high; reduce heat to low. Gently 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; gently 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.

To make Date-Ginger Syrup:

  1. Meanwhile, for date-ginger syrup: In a small saucepan bring brown sugar, 1/4 cup water, and 1/2 tsp. ginger to a simmer over medium-high. Simmer, uncovered, 3 minutes or until syrup is reduced to 1/2 cup. Remove from heat; stir in dates, additional 1/4 tsp. salt, and two to three turns of black pepper. If necessary, 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.

Nutrition Facts (per serving)

398 Calories
9g Fat
74g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 398
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 111mg 37%
Sodium 249mg 11%
Total Carbohydrate 74g 27%
Total Sugars 53g
Protein 10g
Vitamin C 0.1mg 1%
Calcium 233mg 18%
Iron 1.2mg 7%
Potassium 407mg 9%
Folate, total 29.2mcg
Vitamin B-12 1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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