barley risotto breakfast bowl


1 bag Barley Risotto with Roasted Corn and Tomato
₁/₃ cup Smoked Almonds
₁/₃ cup Onion, diced
½ cup Bell Peppers, diced
1 tbsp Jalapeño, finely diced
1 Egg
1 tbsp Extra Virgin Olive Oil
1 tbsp Green Onion, sliced thinly

Salt and Pepper to taste


  1. Heat a medium pan over medium heat. Add one tablespoon of olive oil.
  2. Add the almonds, onions, bell pepper, and jalapeño to the pan. Season with salt and pepper.
  3. Follow the steam bag cooking instructions.
  4. Continue cooking the vegetables until they are soft, remove from heat and arrange in bowl.
  5. Scramble your egg and cook it to your liking in the pan, remove cooked egg and add to the bowl of vegetables.
  6. When the steam bag has finished cooking, add it to the bowl with your other items.

Be careful handling the dish, it will be hot. Serve and enjoy!