We've made Chicken Barley Risotto for years. I adapted from a recipe Mark Bittman created for Thanksgiving Turkey left overs, which I'd run across in the New York Times.
In an effort to reduce the amount of animal products we eat, I decided to see if our barley risotto could go vegan.
Oh yeah, it sure can!
I actually love this recipe better than the chicken version, so much so that I'm planning to put it into weekly rotation. And, The Working Dad went back for thirds. Whoop!
Here's the recipe:
First, a note: except for the barley, broth and water, I just eye-ball the measurements.
1 cup pearled barley
1.5 cup vegetable broth
1.5 cup water
2 table spoons canola or olive oil
2 shallots chopped
1.5 cup mushrooms (I used portobellos this time, but whatever you've got.)
1.5 cup chopped veggies (Here, you can experiment or just use what's in your fridge. I used asparagus and carrots because that's what I had on hand.)
3 handfuls baby spinach
1/3 cup soy parmesan (optional)
1 to 2 tablespoons of the herbs of your choice (You'll need less if you use dried. I just grabbed the Italian blend from my pantry, but dill or tarragon are lovely in the chicken version and would probably be great in this too.)
In a skillet, sauté (in the oil) the shallots, mushrooms, and chopped veggies until the veggies start to look bright whatever-color-they-are. Throw in the spinach and allow to wilt. Toss in the barley and toast it for a minute to a minute and a half. Pour in the broth and water. Add the herbs. Simmer on low until the barley cooks, 30 to 45 minutes. The barley and mushrooms make a nice sauce, so you can skip the soy cheese, if you like. But for a little added richness and flavor, toss in your soy cheese at the last minute and allow to melt. Serve by itself or with a salad and toast.
I can't wait to experiment with various farmers market veggies with this recipe this spring! Yummers!
