Vegan Mushroom Barley Risotto Recipe
½ cup Barley
½ tbsp. EVOO
¼ tsp Dried Oregano
¼ tsp Fresh Basil
1 clove Garlic
¾ cup Pureed/Diced Tomato
½ cup Almond Milk (or any other milk alternative of choice)
¼ cup Vegetable Stock or Water
2 tbsp. Nutritional Yeast
½ cup Cinnamon Cap Mushrooms
Salt & Pepper to taste
Rinse the barley in a strainer and place it into a medium-sized pot. Then add olive oil and oregano, and stir well until each grain of barley is coated with oil. Turn down the heat to medium and saute it until it begins to make a sizzling sound.
Once the barley sizzles, add in the minced garlic and reduce heat to medium-low. Cook it for a minute, then add in the tomatoes and mix well. Next, you want to add the “milk” and water slowly as you mix until it is well incorporated. Once all the liquid is added, put the lid on the pot and allow it to simmer on low heat, stirring occasionally, until the barley is fully cooked but not mushy! Saute the cinnamon cap mushrooms in some olive oil and stir it in the barley mix with the nutritional yeast. Chiffonade the fresh basil and garnish your plate.
You can use any other type of mushroom for this recipe. I especially love to use Chanterelles whenever I have access to some because they have a distinct sweet flavour that balances out the acidity of the tomato sauce quite beautifully.
I hope you enjoy this quick and easy, vegan mushroom barley risotto recipe. Make sure to snap a photo if you give this recipe a try and share it with us on our social!
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