Ingredients
Ingredients
- 1 cup organic pearl barley
- 1 cup vegetable broth
- 4 cups hot water
- 4 cloves fresh garlic, minced
- 1 tsp fresh ginger, minced
- 2 cups spring onions, thinly sliced
- 2 cups fresh shiitake mushrooms, thinly sliced
- Pinch sea salt
- 1 tsp dried Italian seasoning
- 1 cup fresh green peas
- 2 Tbsp sweet white miso
- 2 Tbsp nutritional yeast
Garnish
- Balsamic vinegar glaze
- Spring onions or scallions
Instructions
Instructions
- 1. Heat a splash or two of water in a heavy-based pan.
- 2. Add the garlic, ginger, scallions and mushrooms, along with the sea salt and seasoning. Sauté for 5 minutes.
- 3. Add the barley and vegetable broth. Bring to a slow boil, then cover and reduce heat to low.
- 4. As the liquid absorbs, continue to add one cup at a time until the stock is used up. The pearl barley will be soft and swollen when cooked, which takes approximately 30 minutes.
- 5. Stir in the green peas, sweet white miso and nutritional yeast.
- 6. Turn off the heat. Let stand 2–3 minutes to cool.
- 7. Ladle into warmed bowls and drizzle with balsamic vinegar.
- 8. Garnish with spring onions.
Cooking Tips
Cooking Tips
- 1. Portobello or white mushrooms can be substituted for shiitake mushrooms.
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