Beetroot and Pearl Barley Risotto
Ingredients:
- 75 g pearl barley
- 20 g brown rice
- 160 g cooked beetroot (about 5 small)
- 200 ml vegetable stock
- 2 garlic cloves, peeled
- sea salt and black pepper to taste
Recipe:
- First rinse the pearl barley and rice together then move to a sauce pan and cover with water. Bring to the boil and cook for 10 minutes before lowering the heat and simmering for a further 40 minutes, stirring every so often and adding more water if necessary.
- Meanwhile, make the sauce by blending together the beetroot, garlic and vegetable stock. Start with 100 ml of stock and add more if needed. You want a thick sauce, but still runny. Finally, season to taste.
- Add the sauce to the pot along with the barley and rice and simmer for a further 10 minutes while stirring frequently, until thick and creamy and risotto-y. Also, looks hella pretty.
Notes: This is pretty heavily inspired by Deliciously Ella’s beetroot risotto, which was like a staple meal for me when I first became vegan. Made a few changes, plus I topped mine with some vegan sour cream and parmesan, but tbh this is better just as comfort food eaten out of a big bowl :)
Serves 1, 435 calories
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