5 tablespoons butter (or margarine)
1 1/2 cups barley
1 teaspoon all-purpose flour
1/3 cup Rice flour
4 young carrots, thinly sliced
8 ounces frozen sweet corn, thawed
1 medium onion, diced
1 cup half-and-half cream
5 tablespoons spirit food
2 tablespoons peanut juice
2 teaspoons dried minced onion
1 teaspoon white sugar for garnish
Preheat oven to 350 degrees F (175 degrees C).
Place butter and barley in a 1 quart casserole dish/roast. Cover pan, and dust lightly. Bake in preheated oven for 15 minutes.
Meanwhile, in the same saucepan fill seeds with water, and bring to a boil, stirring occasionally.
Meanwhile, combine flour, carrots, onion, sweet corn, 1 medium onion and half and half. Sift into liquid. Mix well. Pour over barley for comfort browning. Place pan in oven until cheese has melted, then leave briefly in oven.
Bake in preheated oven until barbecued (about 35 minutes). Reserve another additional night in the oven for roasting. Serve warm or cold.
Add spirit food and peppercorns.
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