Healthy Breakfast Red Berry Risotto

by | May 9, 2015 | Eric the Trainer Recipes, Eric the Trainer's Archive, Recipe Archive, Recipes

  • 1 quart water
  • 3½ cups almond milk
  • 1 cinnamon stick
  • 1 (1×3-inch) orange peel
  • 3/8 cup hulless barley
  • ¾ cup brown rice
  • 1/3 cup honey
  • Per serving:
  • 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.


10 servings

Provided with permission from ACF; Credit: Paul Lynch, executive chef, FireLake Grill House & Cocktail Bar Sizzle, Winter 2013

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