Simmer 1/2 cup barley in 2 cups of almond milk. Use the lowest possible heat; almond milk boils over if you look at it sideways. In about 45 minutes, the grains will have absorbed all the almond milk.
Options: add a couple of eggs to the hot pot, spoon hot barley on top, put the lid back for at least 20 minutes.
Scallions, parsley, salt, capers, cheese(?) are all great savory additions. For less creamy barley, use 1/2 cup almond milk with 1.5 cups water. Dried fruit and nuts would also complement well. (Anchovies??) Another interesting savory direction would be sautéed onion and mushroom. Ooo, leeks?