Bakehouse Rice Maker Barley Risotto

Submitted by Demandy

"Entered for nutritionals and safe keeping, another barley risotto, vegetarian. I am unsure on number of servings. Recipe by Dori from http://thebakehouse-recipes.blogspot.com/."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4

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.

Reviews

[Aunt Cookie]

Really good! This recipe couldn't be any easier, and the results were really creamy and flavorful. I didn't have any soy milk or powder, so I left it out; also, I replaced the chopped red pepper with chopped carrot. Everything was cooked the perfect amount...I was a little surprised, actually. Thanks for sharing this simple, tasty side dish.