Easy Vegan Avocado Barley Risotto
Ingredients
- 1 cup uncooked pearled barley (or 3 cups leftover cooked barley)
- 2 small ripe avocados
- 2 cups fresh spinach (destemmed and packed)
- 1/2 cup fresh basil leaves (packed)
- 1/2 cup full-fat coconut milk (from a can, unsweetened)
- 2 Tbsp nutritional yeast
- 2 Tbsp lemon juice
- 3 large garlic cloves
- 2 tsp olive oil (optional)
- 1 tsp sea salt
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