Barley is so underrated. It’s not as sexy as rice, quinoa or any number of other grains, but it’s so versatile and hearty and incredibly budget friendly. In this simple recipe I hope to show you how flexible and cheap it really is. This meal comes in around $3.80 ($5) for 4 people!
This risotto has an earthiness to it that is very comforting. The barley keeps its bite so it feels more substantial than it’s rice made counterpart. Of course if you want something gluten free you can sub rice for barley in this recipe!
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Prep time: 10 minutes
Cooking time: 30 minutes
(Makes 16 – 20 stuffing balls)
400g pumpkin (14 oz) (or butternut) peeled and cubed
400g (14 oz) pearl barley (rinsed)
250g (9 oz) mushrooms (I used a mix of chestnut & shiitake)
1 onion finely chopped
3 cloves of garlic peeled & finely chopped
1.2L (38 fl oz) veggie stock
- In a large pot dry fry onion and garlic until translucent
- Add mushrooms and pumpkin and stir for 2 minutes
- Add pearl barley and stock
- Bring to the boil and then cook on a low-medium heat until stock is absorbed and barley is tender (approx 45 minutes)
Watch me make it: