3 cups Krinos Shelled Wheat 1 ½ cups canned chickpeas (rinsed and drained) 1 ½ cups canned navy beans (rinsed and drained) ¼ cup uncooked Krinos Baldo Rice 3 tablespoons raisins 3 tablespoons pine nuts 8 dried apricots (cut into chunks) 8 sun-dried Krinos Kalamata Crown Figs (cut in chunks) 3 cups of sugar 2 tablespoon cinnamon Zest of 1 orange and 1 lemon (optional) OR 2 tablespoons rose water (optional)
The night before, put Krinos Shelled Wheat in a large pot and cover it with plenty of water. Bring it to a boil, cover and reduce the heat. Allow it to boil gently for about ten minutes. Turn off the heat and leave the grain to cool and soak overnight.
The next morning, the grain should have absorbed most, if not all, of the liquid.
Add the chickpeas, navy beans, Baldo rice, dried fruits, cinnamon, sugar and optional rose water or orange and lemon zest. Add water to cover the ingredients (if needed) and bring the mixture to a boil. Stir gently as it cooks until the mixture thickens. Remove from the heat and fill dessert bowls or a large serving bowl with the pudding. Once it cools down, cover and refrigerate for several hours. Prior to serving, garnish the pudding with fresh pomegranate seeds, pine nuts and finely chopped dried fruits.
