Barley Apple Pudding
|Barley||1⁄2 Cup (8 tbs)|
|Apples||2 Cup (32 tbs), sliced|
|Lemon juice||1 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
Cook barley according to preferred method.
Drain and reserve liquid for soup.
Preheat oven to 350°F.
Arrange apple slices to cover the bottom of an oiled casserole.
Drizzle lemon juice over the apples.
Mix remaining ingredients with the cooked barley and spoon over apple slices.
Bake in preheated oven for 30 minutes.
Serve hot or cold as dessert.