Barley Risotto (Non-Dairy)
Entree • Good_Carb, Shelf-stable, Soup/Stew
Serving size: 4
Prep time: 5 mins
Cook time: 40 mins
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Ingredients
- 1 cup hulled barley
- 1 quart stock + meat (beef recommended; include 1-2 tbsp of the fat)
- 2 cups water
- 1 tbsp minced garlic
- ¼ cup dried mushrooms
- ¼ cup dried onions
- ⅓ cup dried kale
- ⅓ cup dried zucchini
- ⅓ cup dried cabbage
- 1 tbsp barley miso or bouillon
- ¼ tsp black pepper
- 2 tsp Bragg’s or soy sauce
- 1 tsp balsamic vinegar
- 2 “ice cubes” (¼ cup) coconut milk
Directions
- Put everything except the Bragg’s, balsamic, and coconut milk into the pressure cooker for 30 minutes.
- Quick release pressure and season to taste with remaining ingredients.
Notes
- Could sub cow cream for the coconut milk.
- Likely would work in the stovetop with extra liquid and 45-60 mins cook time.
- Likely would work with other grains like short grain rice, farro, or wheat berries.
