Here's what I came up with:
GARLIC AVOCADO BARLEY RISOTTO
The following recipe serves 1. Quantities easily multiplied.
1 c. cooked barley
1 clove of garlic (minced- fresh or in a jar)
1/4 c. cottage cheese
salt and pepper (to taste)
Blend avocado, garlic, and lemon juice in a small food processor. I used the juice from 1/4 of the lemon but it was a little too lemony and I recommend less for one serving.
Add cottage cheese and continue to blend.
When smooth, mix with cooked barley in a bowl and top with lemon zest. Season with salt and pepper to taste.