Recipes

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

Paul Lynch

Chef

FireLake Grill House & Cocktail Bar

Minneapolis
Minn.
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Menu Price: 
$8.75
Food Cost: 
24%
Yield: 
15 servings
Ingredients: 
11/2
qt
Water
15
Oz
Coconut Milk, Canned
11/2
each
Cinnamon Sticks
11/2
each
Orange Zest, 1 Inch by 3 Inch Strips
63/100
c
Barley, Hulled
11/8
c
Brown Rice
3
c
Soy Milk
1/2
c
Honey
1/8
c
Pomegranate Juice
1/2
c
Berries, Mixed
3/4
c
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.
Notes: 
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