A Barley Dream

A grilled vegan sausage served with pearl barley, braised red cabbage, lime wedges, mustard, and BBQ sauce on a ceramic plate over a rustic wooden table.

Creamy Barley-sotto

When you’re craving the creamy, comforting magic of a risotto but want to try something a little different, this Creamy Barley-sotto is your answer. With its hearty texture and earthy flavors from shiitake mushrooms and asparagus, this dish is a delicious surprise. It’s the perfect, elegant meal to make for a cozy night in, proving that sometimes, the best things are a little unexpected.
Portions:2
Preparation Time: 10 minuten
Cooking Time:50 minuten
Cost$5 per person
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Equipment

Ingrediënten

  • 705 ml water or vegetable broth or a combination of both
  • 90 g uncooked pearl barley rinsed
  • 15 ml extra-virgin olive oil
  • 1 clove garlic grated
  • 10 g chopped shallot
  • 455 g green asparagus cut diagonally into 2.5-cm (1-inch) pieces
  • 15 ml fresh lemon juice
  • 6 dried shiitake mushrooms soaked in warm water for 30 minutes, excess water squeezed out, thinly sliced
  • 28 g drained and thinly sliced oil-packed sun-dried tomatoes
  • ½ tsp grated nutmeg
  • ½ tsp black pepper to taste
  • ½ tsp fine sea salt to taste
  • ½ tsp dried thyme
  • 60 ml soy creamer or unsweetened nondairy milk
  • Black truffle oil or extra-virgin olive oil for drizzling

Instructies

Cook the barley:

  • Bring the water or vegetable broth to a boil in a large saucepan.
  • Add the barley, cover, and cook for 40 minutes, or until tender.
  • Drain and set aside.

Sauté the aromatics and vegetables:

  • In a large saucepan, heat the olive oil over medium-high heat.
  • Add the garlic and shallot, cooking for 2 minutes while stirring.
  • Stir in the asparagus and cook for 5 minutes.
  • Add the lemon juice and cook for another 5 minutes, until the asparagus is tender.

Combine the ingredients:

  • Stir in the cooked barley, shiitake mushrooms, and sun-dried tomatoes.
  • Add the nutmeg, black pepper, salt, and thyme, stirring to combine.
  • Cook for 1 minute, until fragrant.

Add the finishing touches:

  • Pour in the soy creamer and cook, stirring often, until most of the liquid is absorbed.
  • Serve: Serve hot, drizzling black truffle oil or extra-virgin olive oil over the top.

Notes / Tips / Wine Advice:

This dish is delicious on its own, but you can also serve it with a side of arugula salad with a light lemon vinaigrette. For an even richer flavor, top with toasted pine nuts or a sprinkle of vegan parmesan.
Wine Advice:
The earthy flavors of this dish, with its mushrooms and subtle truffle oil, call for a crisp, aromatic wine that won’t overpower the delicate ingredients. A light and refreshing Pinot Grigio or Sauvignon Blanc is a perfect choice, with bright acidity that will cut through the creamy sauce beautifully. If you’re feeling adventurous, try a dry Chardonnay from France for a pairing that’s just a little bit richer.

Nutritional Information

Calories: 400 kcal | Carbohydrates: 14 g | Protein: 65 g | Fat: 10 g | Fiber: 10 g
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Recipe Category Main Dish / Rice / Side Dish
Country Italian
Holliday: Easter
Season: Spring
Diets Vegan / Vegetarian
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