Tomato Barley Risotto

This thick and creamy tomato barley risotto makes a great side dish.

Serves: 4

Prep Time: 5-10 min

Cooking Time: 30 min

Total: 35-40 min

Ingredients

1 cup dry pot barley, rinsed

1 tbsp. olive oil

1 tsp. oregano

1 tsp. basil

1-2 garlic cloves, minced

1 1/2 cups pureed tomatoes, tinned

1 cup milk or plain soy milk

1/2 cup water

1/4 cup nutritional yeast flakes

1-2 tsp. soy sauce

pepper

Directions

1. Put rinsed barley, oil and herbs into medium sized pot that has a lid. Stir so to coat barley with oil. Heat at medium until barley begins to sizzle.
2. Add garlic and reduce heat to low-medium. Cook for 1 minute. 
3. Add tomato puree, milk, water and nutritional yeast. Stir and bring to a boil. Then, cover and reduce heat to low.
4. Cook covered for about 15-20 minutes, stirring every couple of minutes to avoid barley sticking to pot.
5. As the mixture thickens and the barley cooks, it will become less "soupy" and more "creamy".  Once this happens, stir constantly for another 10 minutes, or until barley is chewy and the sauce is creamy.
6. Add soy sauce and pepper to taste, mixing well.
7. Serve immediately with a side salad, and garnish with grated cheese.

Adapted from ohsheglows.com