I prepared this easy barley “risotto” using my rice cooker. It’s a nourishing confort food that makes a great main dish served with a colourful green salad..
The health benefits of barley are mostly attributable to the eight essential amino acids which it contains, meaning that it represents a complete protein in our diet.
I’ve also found out that barley prevents osteoporosis: The phosphorus and copper content in barley grass guarantees overall good health of bones.
150 g barley
150 ml coconut milk
1 garlic clove (minced)
2 tsp dried herbs (oregano, thyme)
1/2 red hot pepper (or less, according to your taste)
1 tbsp extra virgin olive oil
100 ml tomato sauce
50 ml water
50 g nutritional yeast
salt to taste
Set rice cooker to “Cereals”. Toss in all the ingredients and close cover. Peek every 7/10 minutes and stir then close the cover again.
When it finishes, check to ensure that the barley is cooked through. If it is still too chewy, let it run another cycle. It should take about 40 minutes. If mixture is too dry, add a little more water or coconut milk.