Barley Risotto with Roasted Carrots
Barley is an earthy, chewy grain rich in vitamins and minerals. It can be cooked in 20 minutes in a pressure cooker or in 45 minutes in a regular pot. With thyme, garlic, carrots, parmesan, and soy sauce, this dish is delicious, savory, sweet, and filling all at the same time.
1 1/2 cups barley
2 cups vegetable stock
5 cups water
3 tablespoons butter
12 baby carrots, ends trimmed
2 sprigs of fresh thyme
2 garlic cloves, unpeeled and halved
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
3 heaping tablespoons Parmesan cheese
Sea salt & freshly ground black pepper
Put the vegetable stock, 4 1/2 cups water, soy sauce, barley, and 1 tablespoon butter in pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to maintain pressure; cook 18-20 minutes. Remove from heat; allow pressure to release naturally through steam vent.
Alternatively, put the stock, 4 1/2 cups of water, soy sauce, barley, and 1 tablespoon butter in a pot; bring to boil and cook for 45 minutes, stirring often.
As the barley is cooking, heat the olive oil in a pan. Add carrots and cook for 8-10 minutes, turning the carrots until golden. Add 2 tablespoons of butter, thyme, garlic, 1/2 cup water; season with sea salt and pepper. Cover the skillet with a lid and cook over medium heat for 15-20 minutes, turning often, until the carrots are tender.
Drain barley and serve with carrots on top.
Recipe inspired by "Easy Vegan", 2010 by Ryland Peters & Small. Image courtesy of Stoonn and FreeDigitalPhotos.net