Sweet Almond Apple Barley Risotto Pudding

Today was one of those days where I definately needed a big bowl of something comforting.  I will just say, I had a rough morning.  On my way to work it was snowing a bit, and driving conditions were not the best.  I was driving down the highway, when all of a sudden out of my driver's side window I see a big red truck moving over into my lane!  I slowed down because there wasn't much of a shoulder, trying to avoid getting hit when suddenly my car hit a patch of ice and spun out of control as the truck sped by not even stopping.  My car hit the side snow bank and went airborne landing facing the wrong way on the highway with the traffic coming towards it.  I sat there shaking amazed at what had just happened, unable to even call anyone to come help.  I calmed down, the police and my Dad came and helped me get my car out of the bank it was lodged into and got it to the shop.  My car is not looking the best, but I was ok.  God was definately protecting me  from being harmed today considering the way my car hit and almost flipped over, and there happened to be no cars close behind me.  I am grateful that all the damage done was to my car and not me.  I went for a ski this afternoon to blow off some stress and that helped tremendously being out in the woods with peace and quiet and only the trees as my companions.  Despite the stress blown off however I decided to make myself something warming and comforting when I got home from the ski.  I consider rice pudding one of the ultimate comfort foods, and I when I make it I use arborio rice because it comes out so creamy.  Sort of like a sweet risotto, which gave me the idea to try making it with barley! 

Now, I know you are probably thinking it sounds a bit odd, a sweet barley risotto, but afterall we make sweet oats and rice, so why not barley!  I have been making lots of barley risotto lately because I find it more satisfying than rice.  So for this sweet barley risotto I used the same method I use to make rice pudding, mixing coconut milk and almond milk to create a silky liquid for the grain to cook in.  This time I decided to add a bit of cinnamon and nutmeg to give it a light spiced flavor along with some apples for tart pops of flavor and golden raisins for sweetness.  There was something relaxing and therapeutic about standing at the stove stirring a pot of something bubbling away and inhaling the fragrant aroma rising up from it!  It took a while to cook, but it is well worth the wait, and I was rewarded when I was able to enjoy my first bite!  It was creamy and sweet yet hearty...the perfect remedy for a bad day.  This is ultimate comfort food.  The type that makes you feel loved as you eat it, even if you made it for yourself!  Share it with someone else even better!  Today had it's ups and downs, and I choose to focus on the ups.  I am extremely thankful to God that I wasn't injured in that accident and I was able to make and enjoy heavenly rice pudding tonight!  Here is the recipe:

Sweet Almond Barley Risotto

Serves 2

1/4 cup hulled barley

2 cups almond milk

2 cups lite coconut milk

large pinch of sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1 medium tart sweet apple such as Honeycrisp or Pink Lady, diced
1/4 cup agave nectar
1/2 cup golden raisins
1 Tbsp pure vanilla extract
1 tsp pure almond extract

1/4 cup sliced toasted almonds

In a medium stockpot over medium heat, place barley, almond milk, coconut milk, sea salt, cinnamon and nutmeg and bring to a boil.  Lower to a simmer, and cook, stirring occasionally for about 50 minutes until barley has absorbed most of the moisture and barley is almost cooked through, and pudding is getting creamy.  Stir in apples, golden raisins and agave nectar and continue to cook until pudding is creamy but not soupy, about 10 more minutes. When pudding is completely cooked, remove from heat and stir in vanilla and almond extracts.  Spoon into bowls, and top with toasted almonds.  Serve warm!