Noah's Pudding

Ingredients

• 3 tablespoons almonds chopped
• 0.5 cup garbanzo beans canned rinsed drained
• 0.5 cup kidney beans canned rinsed drained
• 0.3 cup apricot dried finely chopped
• 0.3 cup figs dried finely chopped
• 0.5 cup quick-cooking barley uncooked
• 3 tablespoons pistachios chopped
• 3 tablespoons pomegranate seeds 
• 0.3 cup raisins 
• 1 tablespoon rice long-grain
• 1 tablespoon rice long-grain
• 1 tablespoon rosewater 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 4 cups water 

Equipment

• food processor
• bowl
• sauce pan
• colander

Directions

1. Place the barley and rice in a medium bowl, and cover with water to 2 inches above barley mixture. Cover and soak overnight.
2. Drain.
3. Place barley mixture, 4 cups water, and salt in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes.
4. Remove from heat, and drain in a colander over a bowl, reserving 2 1/4 cups cooking liquid.
5. 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.
6. Remove from heat; stir in rose water, and sprinkle with nuts and pomegranate seeds.