
Vegan Risotto With Barley and Swiss Chard

Check out more healthy recipes via Twitter @berryripeblog and @vegarissa!

Ingredients
1 cup hulled barley
2 1/2 cups water
4 cups vegetable stock
3 cups Swiss chard (washed and chopped)
2 white button mushrooms
1 medium yellow onion (chopped)
3 tbsp. olive oil
2 tbsp. caraway seeds
1/2 cup chopped fresh tarragon, rosemary and thyme
salt and pepper, to taste
Instructions
1
Rinse the barley. In a large saucepan, bring water and barley to boil and cook for about 45-50 minutes until all of the water is absorbed (this can be done the night before).
2
In another saucepan, bring stock to a boil and cover to keep warm.
3
Add two cups of the hot broth to the barley, simmer on medium until almost absorbed, stirring frequently (about 5 minutes).
4
Continue adding broth, about 1/2 cup at a time, allowing it to be absorbed before adding more. Make sure to keep stirring (you’ll build arm strength at least). Add salt, pepper and caraway seeds.
5
Heat olive oil in a saute pan, cook onion over medium for about 5 minutes. Add mushrooms, cook for about 5 minutes.
6
Once you are on your last 1/2 cup, add fresh herbs to barley, and saute chard in pan with onion and mushrooms. Cook until wilted.
7
Serve chard and mushrooms over barley.
Categories:Lunches & Dinners
admin