1 cup whole grain barley
1 cup dried cranberries
1 cup walnut pieces
1/4 cup zinfandel or other red wine
2 cups water
1/8 teaspoon salt (optional)
1/4 teaspoon cinnamon
1 pat butter
In 9″x5″ glass bread pan, soak barley overnight. Layer: soaked barley, cranberries, and walnuts. Mix zinfandel, and salt, then pour over layers. Sprinkle lightly with cinnamon. Put butter pat on top.
Cover tightly with aluminum foil.
Bake at 400°F for 30-40 minutes.
For US citizens… barley is chewy! This can be made with pearled barley, but loses much of its nutritional value, and will not keep you satisfied until lunch unless you eat at least twice as much. Do not delete the butter because human beings need 50% of their fat calories to be saturated and neither grains nor greens digest as well without a bit of fat.