Bakehouse Rice Maker Barley Risotto |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Entered for nutritionals and safe keeping, another barley risotto, vegetarian. I am unsure on number of servings. Recipe by Dori from thebakehouse- /. Ingredients:
4 cups water |
1 1/2 tablespoons frontier brand vegetable stock powder |
1 cup pearl barley |
1 1/2 cups chopped sweet onions |
1 teaspoon garlic, minced |
1 teaspoon morton's nature's seasoning |
2 teaspoons red miso or 1/2 teaspoon sea salt |
1 teaspoon dried rosemary or 1 teaspoon thyme |
1 1/2 tablespoons nutritional yeast flakes |
3/4 cup sliced mushrooms |
1 cup cooked red beans (watch the salt if you use canned beans) |
1/2 cup red pepper, coarsely chopped |
1/4 cup soymilk (for a creamier feel to the sauce) or 1 tablespoon plain soymilk powder (for a creamier feel to the sauce) |
Directions:
1. To make this recipe place the ingredients in the rice maker in any order, give it a stir, put on the lid, and push the cook button.
2. Dori served it with reitan roast and green beans.
|
|