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Mushrooms and Barley

A cold, rainy spring day seems better with a dish of hearty, but not too heavy, mushrooms and barely. Laden with fiber and minerals, this risotto-ish dish can satisfy both vegans and omnivores.

Although reminiscent of risotto, I do not cook it exactly like a traditional risotto or even my orzo with mushroom  risotto-ish dish. Instead, I cook the mushrooms and barley separately before combining them for the finished product.

It is very easy and very tasty. A leafy spring salad is a terrific accompaniment for a nicely balance meal.

Mushrooms and barley

If you want to make it vegan, just use vegan vegetable stock and vegan parm-ish cheese. Vegan cheese can be made the cashews, nutritional yeast, garlic powder, and salt. There is also grate (I couldn’t resist) recipe for a vegan cheese that looks and taste a lot like the real thing over at Jane’s Healthy Kitchen.

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