Bakehouse Rice Maker Barley Risotto

READY IN: 50mins
Recipe 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/.

Top Review by 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.

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.

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