Barley is a great substitute for risotto, especially when you don't have a lot of time to spend stirring the pot.
Cooking watery or fibrous root vegetables like celery roots, turnips, carrots, rutabagas, and beets with a little white rice ensures that they will be exceptionally creamy and have a very pure flavor.
Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning.
This is my down-and-dirty version of a malted milk ball: an intensely malted-milk-laced sheet of fine chocolate, broken in chunks.