There are some food products that are very cheap and simple and that from time to time appear in the kitchen without a specific reason. When they have been there already for a while, you suddenly realize that you don’t know how exactly to use them. Not because you don’t have imagination or great cooking skills. But mostly because you have an impression that these simple products cannot surprise you with an unexpected flavor. Fortunately, that’s not true! And my vegan beetroot pearl barley risotto will prove it to you!
Even though beetroot is not usually added to many different dishes, it is very valuable for our health. Beetroots are high in fiber, which in turn are good for your digestive system. Being low in calories, beetroots are perfect for people who follow their calorie intake. And also for people who care about their wellbeing, since beetroots contain many vitamins and minerals. Also pearl barley contains several vitamins and minerals. But apart from that it’s a great alternative to rice, in case you start to be bored with it.
How to prepare vegan beetroot pearl barley risotto
The preparation process of vegan beetroot pearl barley risotto is very easy. As ingredients you’ll need cooked beetroot, pearl parley, onion, garlic, vegetable stock and some salt, pepper and oil. I added to my vegan beetroot pearl barley risotto also green peas and some drops of unsweetened soy yoghurt. But that’s completely optional. Your vegan beetroot pearl barley risotto will taste great also without the mentioned decorative ingredients. So, to prepare this pearl barley risotto first you need to cook onion and garlic for some minutes. While onion and garlic pieces are cooking, grate the cooked beetroots very thinly and set them aside. Then add in the frying pan pearl barley and toast it for a bit. After that you must add in the frying pan the grated beetroot and part of the vegetable stock. Mix everything and cook until ready by gradually adding additional vegetable stock if necessary.
Once your vegan beetroot pearl barley risotto is ready, take it off the heat/flame. Then adjust its flavor by adding some salt and pepper. Before enjoying, let the pearl barley risotto rest for 5 minutes in the frying pan under the lid. After that serve it with green peas and some drops of unsweetened soy yogurt in order to get a contrast of colors and flavors. Or serve it with anything else that you like. As you know, Specky was a huge fan of parsley, so in his opinion parsley was the best decoration for this dish. I’m talking in past tense, because if you’re following us already for a while, you probably know that unfortunately Specky – the superstar of this blog – passed away recently. But since this recipe was created when Specky was still with us, in my opinion, it would be wrong not to post his picture here.
Other delicious vegan dishes made with grains and beetroot
In case you are a real grain lover, after you have tried my vegan beetroot pearl barley risotto, I advise you to try my other dishes that contain grains. For example, if you like rice combined with some slightly exotic flavors, you should try my vegan lemon tofu with rice. Or if you’re searching for an extremely healthy and delicious salad recipe, I’m definitely advising you to try my fresh and healthy farro salad. But in case you thought that neither grains, nor beetroot fit for a sweet recipe, I must say that you are wrong. I have a delicious recipe for vegan beetroot ice cream with chocolate pieces that will blow your mind!
The options in kitchen are limitless! Sometimes by combining some ingredients that might seem incompatible or too simple you can be rewarded with a delicious and healthy meal. Just like it is in this case with my beetroot pearl parley risotto, which is:
-
vegan
- creamy
- easy to make
- healthy
- flavorful
- visually appetizing
- nutritious
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 10 min |
| Cook Time | 40 min* (check notes) |
| Passive Time | 5 min |
| Servings |
|
- 1 small onion (~150 g)
- 2 cloves of garlic (~5 g each)
- 1 l hot vegetable stock (might happen that all of it is not necessary)
- 250 g of cooked beetroots
- 200 g of pearl barley (make sure that it doesn’t require previous soaking)
- salt & pepper (the amount should be adjusted to your own taste)
- some oil for cooking
- 2 tablespoons of canned or cooked green peas (optional)
- 1 tablespoon of unsweetened vegan yoghurt (optional)
Ingredients
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|
- cut onion in small pieces and cook it in a frying pan in small amount of oil for a few minutes, then add crushed garlic and continue to cook for some extra minutes by mixing everything from time to time;
- while onion and garlic pieces are cooking, use food processor or vegetable grater with small holes to grate the cooked beetroots in very tiny pieces, then set aside;
- add uncooked pearl barley in the frying pan and toast it together with the onions and garlic for a few minutes;
- add in the frying pan previously grated beetroot and its juice and part of the vegetable stock. Mix everything, cover the frying pan with a lid and cook on a medium heat/flame for a total of 25 – 30 minutes (if not indicated differently on the pearl barley package) by periodically mixing everything and gradually adding additional vegetable stock every time when the ingredients have soaked it all in;
- once the pearl barley is soft, take the pearl barley risotto off the heat/flame, adjust its flavor by adding some salt and pepper, mix everything well and once again cover the frying pan with a lid, in such a way by letting the pearl barley risotto rest for 5 minutes;
- serve pearl barley risotto as it is or together with some green peas and a few drops of unsweetened vegan yoghurt in order to get a contrast of mildly sweet and mildly sour flavors.
* the cooking time of the pearl barley risotto can change according to the pearl barley that you decide to use. The important thing is, in case you opt for pearl barley that requires previous soaking for several hours, don’t forget to soak it before starting to prepare the pearl barley risotto
