Breakfast Barley Risotto

1. 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. 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. 3

   Divide the barley into bowls, and top with dates and walnuts.

No additional tips available.