Red Berry Breakfast Risotto
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Credit: Paul Lynch, executive chef, FireLake Grill House & Cocktail Bar
Sizzle, Winter 2013
1 quart water
3½ cups almond milk
1 cinnamon stick
1 (1x3-inch) orange peel
3/8 cup hulless barley
¾ cup brown rice
1/3 cup honey
1/16 cup pomegranate juice
1/3 cup mixed red berries (strawberries, raspberries)
½ T. sliced almonds
Method: In large nonreactive pot, bring water, almond milk, cinnamon and orange peel to a boil. Reduce heat; add barley and brown rice. Simmer on low for 1 hour, stirring frequently, until grains are swollen and mixture is creamy. Remove cinnamon stick and orange peel; stir in honey.
For each serving: Stir in pomegranate juice. Fold in berries, being careful not to break up. Spoon into bowl. Top with almonds.
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