Faux Barley Risotto

Time for my first recipe to be listed, woot!  You should know that my husband and I never use recipes....ever. So, when we make something, it typically never conforms to the traditional recipe which first inspired it.  I decided to make a barley dish which turned into a kind of risotto curryish like thing.  Enjoy!  (Also, I hope to be making these more beautiful in the future, but I'm just now starting to learn illustrator so you'll have to bear with me. 

Faux Barley Risotto 


Purple Cabbage 
Red Apples 
Green Onions 
Chili pepper (optional) 
Brown Sugar 
Almond milk


  • First thing you're going to need to do is cook your bacon.  We used about three/four strips and the bacon we used in our recipe was bacon we already cooked and had frozen.  Cook till it's done and chop into cubes. 
  • After that, set two pans of water to boil; one for your cabbage and one for your barley 
  • Preheat a large pan with olive oil (or, if you just cooked your bacon, use the same pan with the bacon grease - yum!).  Thinly slice your green onions and cook for about five minutes. 
  • Add thinly sliced apples.  Cook until they have a little bit of give, but don't overcook otherwise they will be too soggy.

  • Clean your cabbage and clean about three leaves.  I cut the base off so it's easier to grab the leaves without tearing them to pieces, but it's optional. 
  • Once your pots of water begin to boil, add the barley to one and let simmer.  Add your cabbage to the second pot and turn the water off completely.  All you want to do is to soften the cabbage. 
  • Take your bacon and add it to the apples and onions.  Once your cabbage is soft, chop it into slices and add to the mixture. 
  • At this point, add the brown sugar, cinnamon and chili peppers. You want to add enough to give it a sweet and spicy kick.  
  • Once the barley is done add and stir into mixture. 
  • When everything has cooked down together for a few minutes, push everything to one side of the pan and add about two tablespoons of flour to the empty part of the pan.  Add about 1/4 a cup of almond milk to the flour and mix until you have a smooth paste.  
  • Once the milk and flour have mixed completely together add another cup of almond milk to the paste and mix well.  
  • Mix everything together in the pan and cook for a few minutes on very low heat.  You should have a thick creamy mixture. 
  • Serve and enjoy! 
This is a very creamy, but mild indulgent dinner that will give you the feel of eating something really rich, but without the added fat.  The cabbage is great for your digestive system and the apples give it a sweet crunch.  This is a perfect dinner after a day out in the cold. 

Tell me what you think.  Next; Chicken and Apple melts! 


  1. you are invited to follow my blog

    1. Thank you for the invite, Steve - I have followed your blog and look forward to reading it in more detail. I am letting all of my readers know that I am moving my Bible Study notes to a separate blog so as to better spotlight their importance and significance. Please feel to check it out at www.proclaimthytruths.blogspot.com