Pearl Barley Mushroom and Artichoke Risotto

Risotto is one of those dishes that chefs like to make you think is really hard to make. It must be since it tastes so good.

It really isn't difficult at all, but it does have a ton of flavor to offer. Making it vegan is a snap.

1/2 cup dry pearl barley
1 cup sliced white mushrooms
1 jar/can marinated artichoke hearts
3 cloves sliced garlic
1/2 cup poblano pepper, sliced
1/4 cup minced jalapeno/serrano/habernero mix
1/4 cup scallion

1/3 cup white wine
3 tbls olive oil
water, as needed

2 tsps thyme
2 tsps basil
3 tsps salt
2 tsps black pepper

Saute mushrooms in olive oil until darkened and tender. Add artichokes - including their brine, wine, peppers, scallions, garlic, spices and barley. Stir often and simmer over medium high heat. Add water in 1/2 cup increments as needed to keep cooking the barley until it is tender.


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