Barley Risotto With Shiitake and Sweet White Miso
What You'll Need
1 cup organic pearl barley
1 cup vegetable broth
4 cups hot water
4 cloves fresh garlic, minced
1 tsp fresh ginger, minced
2 cups spring onions, thinly sliced
2 cups fresh shiitake mushrooms, thinly sliced
Pinch sea salt
1 tsp dried Italian seasoning
1 cup fresh green peas
2 Tbsp sweet white miso
2 Tbsp nutritional yeast
Balsamic vinegar glaze
Spring onions or scallions
How to Make It
1 Heat a splash or two of water in a heavy-based pan.
2 Add the garlic, ginger, scallions and mushrooms, along with the sea salt and seasoning. Sauté for 5 minutes.
3 Add the barley and vegetable broth. Bring to a slow boil, then cover and reduce heat to low.
4 As the liquid absorbs, continue to add one cup at a time until the stock is used up. The pearl barley will be soft and swollen when cooked, which takes approximately 30 minutes.
5 Stir in the green peas, sweet white miso and nutritional yeast.
6 Turn off the heat. Let stand 2–3 minutes to cool.
7 Ladle into warmed bowls and drizzle with balsamic vinegar.
8 Garnish with spring onions.
Portobello or white mushrooms can be substituted for shiitake mushrooms.
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