Saffron and Mushroom Barley Risotto

Ingredients:

1 teaspoon grapeseed oil
1 onion, finely chopped
1 clove garlic, minced
2/3 to 3/4 cup barley, soaked
1 cup vegetable stock
1/4 teaspoon saffron, broken and steeped in hot water
1 bay leaf
12 dried porcini mushrooms, soaked and sliced
15 shiitake mushrooms, thinly sliced
2 tablespoons parsley, chopped

Cook the onion and garlic in the oil. Add the barley, stock, bay leaf, and saffron. Reduce heat and cover. Cook until barley is nearly tender. Fold in the mushrooms and continue cooking. When mushrooms and barley are cooked through, remove from heat and sprinkle with parsley.

Mushroom Barley Risotto

Ingredients:

1 cup barley, soaked
2 cups vegetable stock
1 teaspoon grapeseed oil
2 cloves garlic, minced
1/2 onion, chopped
3 sprigs thyme
3 bay leaves
4 large portobello mushrooms, scraped and chopped
15 button or crimini mushrooms, quartered
10 shiitake mushrooms, sliced
2 tablespoons vegan parmesan or manchego
salt and black pepper, to taste

Cook the barley in the stock and a bit of salt.

Meanwhile, cook the garlic and onion in the oil. Add the thyme, bay leaves, and the mushrooms. When the mushrooms release their liquids, add the barley and cook until liquids are absorbed. Season with salt and pepper and stir in the cheese. Garnish with more thyme.