|Sent on:||Monday, April 9, 2012 9:39 PM|
Creamy Risotto Style Barley (Vegan)
1 Tbsp olive oil*
1 cup chopped onion
2 cups coarsely chopped mushrooms (crimini, button, shitaki, Portobello)
2 Tbsp dry white wine
3 Tbsp chopped fresh parsley
1 Tbsp chopped fresh thyme
2-3 cloves fresh garlic, minced
1 cup pearled barley
4 ½ cups Better Than Bouillon chicken flavor broth + 1 cup water
¼ cup Parma! Vegan parmesan cheese*
Heat oil in heavy large saucepan (cast iron works best), over medium heat. Add onion, sauté 5 minutes. Add all mushrooms; sauté until golden brown, adding white wine once mixture dries up. Cook about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 1/2 cups broth, and bring to boil. Reduce heat to medium low; cover and cook until liquid is almost absorbed and barley is almost tender, about 35 minutes. Stir ½ cup water into barley. Cook uncovered, stirring constantly, until liquid is absorbed. Stir remaining ½ cup water into barley, continue cooking uncovered and stirring constantly until remaining liquid is absorbed. More broth or water can be added if necessary. Stir in Parma. Salt and pepper to taste.
Makes 4 servings.
*Recipe can be made virtually fat-free by substituting pan spray for olive oil and eliminating Parmeson cheese.
Hi guys,Please, please send recipes for our Veg fest cookbook or there will be NO Cookbook! We want a collaborative effort from various members! Please email them to Linda Michurski who is in charge of the project at:[address removed]and on Facebook:http://www.facebook.com/profile.php?id=100003629479809thank you!!!Jehan StrouseVendor Coordinator and Founder[masked]
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