Barley is one of our favourite grains. It’s such a nice change from rice and pasta. Barley is great in soups as well as delicious used as a risotto.

Barley Risotto with Fava beans, Mushrooms and Corn

Serving Size: 4


  • 2 tablespoons cooking oil
  • 2 cups fava beans, podded, blanched and peeled
  • 1½ cups corn
  • 10-14 mushrooms, sliced
  • 1 large onion, chopped
  • 1 cup pearl barley
  • 3 cups vegetable bouillon
  • handful fresh thyme
  • to taste black pepper
  • handful as garnish non-dairy cheese

Making barley mushroom risotto


  1. Blanch the fava beans by cooking in boiling water until they float.
  2. Then immersing in icy cold water.
  3. Remove the skins from the fava beans and set the beans aside in a bowl to await further use.
  4. Chop the onion.
  5. Drain or prepare the corn.
  6. Slice the mushrooms.
  7. Strip the leaves from the thyme sprigs.
  8. Prepare the vegetable bouillon.
  9. Heat the oil in a large frying pan or wok.
  10. Add the onions and sauté until soft.
  11. Add the mushrooms and sauté until soft.
  12. Add the barley and 1 cup of vegetable bouillon.
  13. Add a bit of the thyme and stir the cooking barley.
  14. As the barley absorbs the vegetable broth, add more and continue stirring.
  15. Continue adding vegetable bouillon until the barley becomes soft.
  16. Add the corn and stir to evenly mix with the barely and mushrooms.
  17. Add the fava beans and mix well.
  18. Add the rest of the thyme.
  19. Sprinkle the non-dairy cheese on top.
  20. Serve the meal hot with a mixed salad on the side.