Ukrainian Grain Pudding

Directions

1. 1
   In medium saucepan over high heat, combine barley and 5 cups water. Cover and bring to boil, then reduce heat to low and simmer until tender, about 30 minutes, adding more water if necessary to keep barley covered.
2. 2
   Meanwhile, bring small saucepan water to boil. Stir in poppy seeds, then remove from heat and let stand, covered, 30 minutes.
3. 3
   Meanwhile, in small, dry skillet over moderate heat, toast almonds, shaking pan constantly, until browned and fragrant, about 4 minutes. Set aside.
4. 4
   In fine-mesh sieve, drain poppy seeds, then transfer to food processor. Process until finely ground. When barley is tender, drain, reserving 1/2 cup of liquid. (If there isn't enough, add water to make 1/2 cup.) Transfer barley to large bowl. Stir in reserved liquid, honey, and salt. Stir in toasted almonds, ground poppy seeds, apricots, and raisins.
5. 5
   Preheat the oven to 325°F. Lightly butter 8-inch square baking dish or 2-quart shallow casserole dish. Press barley mixture evenly into pan. Bake 20 minutes, then cool in pan, cover, and chill overnight.
6. 6
   In small bowl, whisk together sugar and cinnamon. Spoon chilled
7. 7
   into small bowls, sprinkle with cinnamon-sugar if desired, and serve.