Ingredients

• 2 Tablespoons Vegan Butter or Olive Oil
• 1/2 Cup Diced Shallot, Leeks, or Red Onion
• 6 - 8 Ounces Diced Seitan, Meatless Ground Beef, or Cubed Tempeh
• 2 Cloves Garlic, Minced
• 1 Cup Diced Carrots, Parsnips, Kabocha Squash, or Sweet Potatoes
• 8 - 10 Ounces Cremini, Button, Portobello, Shiitake, and/or Oyster Mushrooms, Sliced
• 1 Teaspoon Italian Seasoning
• 1/2 Teaspoon Dried, Crushed Rosemary
• 1/4 Teaspoon Dried Rubbed Sage
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1 Cup Pearl Barley
• 4 - 4 1/2 Cups Mushrooms or Vegetable Stock
• 2 Tablespoons Balsamic, Apple Cider, or Red Wine Vinegar
• 1/4 Cup Nutritional Yeast
• 1/2 Cup Frozen Peas or Corn
• 1/4 Cup Vegan Sour Cream, Unsweetened Plain Yogurt, or Vegan Cream Cheese
• OPTIONAL: Ground Flaxseeds

Instructions

1. Place a large saucepan over medium heat and add the butter or olive oil. Once melted or shimmering, add your allium of choice and saute until softened and translucent; about 5 - 6 minutes.
2. Add your protein of choice and cook for 5 - 8 minutes, stirring periodically, until lightly browned. Incorporate the garlic, root vegetables, and mushrooms next, mixing well. Cook for 5 minutes to lightly soften the mushrooms.
3. Mix in all the herbs and seasonings, followed by the barley. Stir thoroughly and saute for 4 - 5 minutes longer to gently toast the grains. Gently pour 4 cups of the stock in, followed by the vinegar. Cover, reduce the heat to medium-low, and let cook for 30 - 35 minutes, until the grains are tender and the liquid has almost entirely been absorbed.
4. Add the nutritional yeast and frozen vegetables, cooking for just a minute or two longer for the vegetables to thaw and warm all the way through. Add more stock if needed; it shouldn't be as dry as a pilaf, but not as wet as soup.
5. Turn off the heat and stir in the creamy finish of your choice. Serve hot, warm, at room temperature, or even cold.
6. To make risotto balls, let cool completely. Add 2 ground flaxseeds for every cup of leftover barley risotto and mix well. Let sit for about 10 minutes for the mixture to thicken, and use an ice cream or cookie scoop to portion out 3 - 4 tablespoon balls onto a lightly greased baking sheet. Bake at 400 degrees for 10 - 15 minutes, until lightly golden brown all over. Serve hot, with marinara sauce on the side.

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Spectrum Essentials Organic Ground Flaxseed, 24 Ounce
• 
  KAL Nutritional Yeast Flakes | Vitamin B12, Vegan, Non-GMO, Gluten Free | Unsweetened, Great Flavor, No Bitter Aftertaste | Great for Cooking | 22 oz
• 
  Pacific Foods Organic Mushroom Broth, 32oz, 12-pack

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.