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Recipes » Main Dish » Barley Risotto With Shiitake and Sweet White Miso
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Barley Risotto With Shiitake and Sweet White Miso

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

GARNISH

Balsamic vinegar glaze

Spring onions or scallions

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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