Breakfast Barley Risotto

By Madeleine
October 28, 2015
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Breakfast Barley Risotto

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Author Notes: You could make this recipe more quickly by using pearl barley, but you would lose some of the whole grain healthiness. I didn't actually try it yet, but you could double the recipe and keep some in the fridge for quick weekday breakfasts too! Let me know if it keeps well in fridge :) —Madeleine

Serves: 2

  • 1/2 cup pot barley
  • water
  • almond milk
  • 1-2 teaspoons honey
  • 1/2 teaspoon cinnamon
  • 2 whole dates, chopped and pitted
  • 1/4 cup chopped walnuts
  1. In a saucepan over medium heat, combine the barley and about a half cup of water I mixed. Continue stirring periodically until most of the water evaporates. Alternately add almond milk and water by the half cup, letting the liquid absorb each time before adding another half cup. Never let the barley get too dry or the bottom will burn!
  2. After 30-40 minutes, your barley should be soft and tender, with a nice gooey almond milk coating. Stir in honey and cinnamon to taste.
  3. Divide the barley into bowls, and top with dates and walnuts.

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