VEGAN BEETROOT PEARL BARLEY RISOTTO
Healthy vegan beetroot pearl barley risotto recipe. Creamy and easy dish for delicious dinner. Author: Krista, www.bunnymommycooks.com
Provided by Krista - Bunny Mommy Cooks
Time 10m
Yield 2
Number Of Ingredients 9
Steps:
- cut onion in small pieces and cook it in a frying pan in small amount of oil for a few minutes, then add crushed garlic and continue to cook for some extra minutes by mixing everything from time to time;
- while onion and garlic pieces are cooking, use food processor or vegetable grater with small holes to grate the cooked beetroots in very tiny pieces, then set aside;
- add uncooked pearl barley in the frying pan and toast it together with the onions and garlic for a few minutes;
- add in the frying pan previously grated beetroot and its juice and part of the vegetable stock. Mix everything, cover the frying pan with a lid and cook on a medium heat/flame for a total of 25 - 30 minutes (if not indicated differently on the pearl barley package) by periodically mixing everything and gradually adding additional vegetable stock every time when the ingredients have soaked it all in;
- once the pearl barley is soft, take the pearl barley risotto off the heat/flame, adjust its flavor by adding some salt and pepper, mix everything well and once again cover the frying pan with a lid, in such a way by letting the pearl barley risotto rest for 5 minutes;
- serve pearl barley risotto as it is or together with some green peas and a few drops of unsweetened vegan yoghurt in order to get a contrast of mildly sweet and mildly sour flavors.
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