Bakehouse Rice Maker Barley Risotto

Name: Bakehouse Rice Maker Barley Risotto
Ingredients: 4 cups water; 1 12 tablespoons frontier brand vegetable stock powder; 1 cup pearl barley; 1 12 cups chopped sweet onions; 1 teaspoon garlic, minced; 1 teaspoon morton's nature's seasoning; 2 teaspoons red miso or 12 teaspoon sea salt; 1 teaspoon dried rosemary or 1 teaspoon thyme; 1 12 tablespoons nutritional yeast flakes; 34 cup sliced mushrooms; 1 cup cooked red beans (watch the salt if you use canned beans); 12 cup red pepper, coarsely chopped; 14 cup soymilk (for a creamier feel to the sauce) or 1 tablespoon plain soymilk powder (for a creamier feel to the sauce)

13 ingredients

2 steps

Ingredients

4 cups water
1 12 tablespoons frontier brand vegetable stock powder
1 cup pearl barley
1 12 cups chopped sweet onions
1 teaspoon garlic, minced
1 teaspoon morton's nature's seasoning
2 teaspoons red miso or 12 teaspoon sea salt
1 teaspoon dried rosemary or 1 teaspoon thyme
1 12 tablespoons nutritional yeast flakes
34 cup sliced mushrooms
1 cup cooked red beans (watch the salt if you use canned beans)
12 cup red pepper, coarsely chopped
14 cup soymilk (for a creamier feel to the sauce) or 1 tablespoon plain soymilk powder (for a creamier feel to the sauce)

Directions

1

To make this recipe place the ingredients in the rice maker in any order, give it a stir, put on the lid, and push the cook button.
2

Dori served it with reitan roast and green beans.