Nutritional Info

Nutrition Facts

Serving Size 1 (910g)

Calories 668
Calories from Fat 105 (16%)
Amount Per Serving %DIV
Total Fat 11.7g 18%
Saturated Fat 3.7g 19%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 14.7mg 5%
Sodium 2085.1mg 91%
Potassium 1038.7mg 22%
Total Carbohydrate 68.7g 23%
Dietary Fiber 24.2g 97%
Sugars 10.1g
Protein 62.9g 126%

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Creamy Barley-sotto

Source: 500 Vegan Recipes
Recipe Description
If you are the proud owner of hoarded black truffle oil, this deliciously earthy and refined dish is begging for you to make good use of it. Drizzle a few drops upon each plate when serving.
Prep time
15 min
Cook time
55 min
Ready In
1 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
3 Cup(c)  water or vegetable broth, or a combination of the two
1/2 Cup(c)  uncooked pearl barley, rinsed
1 Tablespoon(T)  extra virgin olive oil
1 Clove(clv)  garlic, grated
1 Tablespoon(T)  shallot, chopped
1 Pound(lb)  green asparagus, cut on the diagonal into 1 inch pieces
1 Tablespoon(T)  fresh lemon juice
6   dried shiitake mushrooms, soaked in warm water for 30 minutes
1/4 Cup(c)  oil packed sun dried tomatoes, drained and thinly sliced
1/2 Teaspoon(t)  nutmeg, grated
1/2 Teaspoon(t)  black pepper, to taste
1/2 Teaspoon(t)  fine sea salt, to taste
1/2 Teaspoon(t)  thyme, dried
1/4 Cup(c)  soy creamer or unsweetened non dairy milk
4 Drop(dr)  black truffle oil, to drizzle upon serving

Preparation

Bring the water to a boil in a large sized saucepan. Add the barley, cover with a lid, and cook for 40 minutes, or until the barley is tender. Drain and set aside. In a large sized saucepan, heat the oil over medium high heat. Cook the garlic and shallot for 2 minutes, stirring often. Stir in the asparagus. Cook for 5 minutes, then stir in the lemon juice. Cook for another 5 minutes, or until tender. Stir in the cooked barley, mushrooms and tomatoes. Add the nutmeg, pepper, salt and thyme. Cook for 1 minute, or until fragrant. Add the creamer and cook until the liquid is mostly absorbed, stirring often. Serve hot, with a few drops of black truffle oil sprinkled on top.

Additional notes

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Creamy Barley-sotto
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