Bakehouse Rice Maker Barley Risotto

Total Time
50mins
Prep 10 mins
Cook 40 mins

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/.

Ingredients Nutrition

  • 4 cups water
  • 1 12 tablespoons frontier brand vegetable stock powder
  • 1 cup pearl barley
  • 1 12 cups chopped sweet onions
  • 1 teaspoon garlic, minced
  • 1 teaspoon morton's nature's seasoning
  • 2 teaspoons red miso or 12 teaspoon sea salt
  • 1 teaspoon dried rosemary or 1 teaspoon thyme
  • 1 12 tablespoons nutritional yeast flakes
  • 34 cup sliced mushrooms
  • 1 cup cooked red beans (watch the salt if you use canned beans)
  • 12 cup red pepper, coarsely chopped
  • 14 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

(1)
Most Helpful

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.

Aunt Cookie April 11, 2009

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