Pearl Barley Risotto

This recipe was a stroke of luck. I had barley in my pantry and had leftover mushrooms and stock. So I decided to use Tham all up and I was awarded with a nourishing and delicious meal.

---

Ingredients

• 1 1/2 tablespoons olive oil,

• 1 cup onion finely diced,

• 3 cloves garlic minced,

• 4 cups shiitake mushroom sliced,

• 1/2 tablespoon thyme,

• 1/2 cup pearl barley or Job's tears,

• 3 cups vegetarian broth,

• 1/4 cup chopped almonds toasted,

• 1/4 cup pinenuts toasted,

• 1 tablespoon nutritional yeast and

• fresh cilantro to garnish

---

In a pan heat the oil, sauté the onion for 2 minutes adding the salt and pepper. Next add the mushrooms and brown them. Add the fresh thyme and barley coating the mixture with oil. 

Next layer the broth into the pan a ladle at a time. Cover and cook for 30 minutes than remove lid and cook for an additional 10 minutes until water evaporates. 

Finish the dish with nutritional yeast and cilantro.