Barley Risotto with Fava Beans, Corn and Mushrooms
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.
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
- Blanch the fava beans by cooking in boiling water until they float.
- Then immersing in icy cold water.
- Remove the skins from the fava beans and set the beans aside in a bowl to await further use.
- Chop the onion.
- Drain or prepare the corn.
- Slice the mushrooms.
- Strip the leaves from the thyme sprigs.
- Prepare the vegetable bouillon.
- Heat the oil in a large frying pan or wok.
- Add the onions and sauté until soft.
- Add the mushrooms and sauté until soft.
- Add the barley and 1 cup of vegetable bouillon.
- Add a bit of the thyme and stir the cooking barley.
- As the barley absorbs the vegetable broth, add more and continue stirring.
- Continue adding vegetable bouillon until the barley becomes soft.
- Add the corn and stir to evenly mix with the barely and mushrooms.
- Add the fava beans and mix well.
- Add the rest of the thyme.
- Sprinkle the non-dairy cheese on top.
- Serve the meal hot with a mixed salad on the side.