Barley Risotto
Ingredients
- 2 cups low sodium vegetable stock 475ml
- 3 tablespoons nutritional yeast
- 2 tablespoons garbanzo flour aka chickpea flour
- 1 large onion chopped (about 2 cups / 270g)
- 3 1/2 cups chopped mushrooms 250g / any variety
- 3 garlic cloves minced
- 2 1/2 cups cooked barley 565g / see directions below
- 1 cup cooked chickpeas rinsed and strained (50g / make your own or use canned)
- 1 teaspoon dried thyme
- 1 cup chopped kale 50g
- 2 medium tomatoes chopped (about 1 1/2 cups/ 325g)
- 1/2 teaspoon salt
- 10 turns of black pepper
- For the Barley:
- 1 cup hulled or hull-less Barley
- 2 1/2 cups water (590ml)
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