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