Red Berry Breakfast Risotto With Whole Barley, Brown Rice and Berries


1 1/2 qt Water
15 Oz Coconut milk, canned
1 1/2 each Cinnamon sticks
1 1/2 each Orange zest, 1 inch by 3 inch strips
63/100C Barley, hulled
11/8C Brown rice
3C Soy milk
1/2C Honey
1/8C Pomegranate juice
1/2C Berries, mixed
3/4C Almonds, sliced, honeyed


1. Bring water, coconut milk, cinnamon and orange zest to a boil in a large, non-reactive pot.
2. Reduce heat and add barley and brown rice. Cook at a low simmer for 1 hour, stirring frequently until grains are swollen and mixture is creamy. Stir in soy milk and cook an additional 30 minutes, stirring frequently.
3. Remove cinnamon stick and zest from pot and stir in honey. Reserve to cool. For service, reheat 10 ounces risotto in skillet and stir in pomegranate juice. When hot, carefully fold in berries. Spoon into bowls, top with 3/4 tablespoon almonds and serve.

Source: Recipe courtesy of Plate