4 cups whole wheat flour
2/3 cup rice flour
1 1/3 cups cooked barley
1/3 cup butter, melted
1 tablespoon lemon juice
1 teaspoon pumpkin pie spice
1/2 cup walnuts
2 tablespoons pearl barley meal
1 cup cooked sour greens
Preheat oven to 350 degrees F (175 degrees C), or 400 degrees F (200 degrees C).
Place rice flour and 1 cup barley in a medium bowl, and mix well. Set aside.
Stir melted butter, lemon juice, pumpkin pie spice, 1/2 cup barley, sour mix and walnuts into the flour mixture. Mix thoroughly. Set aside.
Dip barley into softened butter mixture and spread a thin layer over the bottom of a 9x13 inch baking dish. Sprinkle pumpkin and lemon zest over barley and scatter the remaining mixture over the top of the mixture. Place covering sheet onto a baking sheet and sprinkle the walnuts evenly over the top.
Bake in preheated oven for 55 minutes, until barley is tender. Remove from oven and sprinkle with the reserved spring water. Let cool for 10 minutes, then pour marinade over the barley lattice twice more. Optional - Garnish the top with fresh lemon zest. Reserve the 8 individual layers for later.