Creamy Barley-sotto
Elevate your dinner table with this earthy and refined Creamy Barley-sotto. Perfectly complemented with black truffle oil, this dish is an elegant vegan delight.
Equipment
- Large saucepan (for barley)
- Medium saucepan (for vegetables)
- Knife and cutting board
- grater
- strainer
Ingredients
For the Barley:
For the Sautéed Vegetables:
- 1 tablespoon 15 ml extra-virgin olive oil
- 1 clove garlic grated
- 1 tablespoon 10 g chopped shallot
- 1 pound 455 g green asparagus, cut on the diagonal into 1-inch (2.5-cm) pieces
- 1 tablespoon 15 ml fresh lemon juice
Additional Ingredients:
- 6 dried shiitake mushrooms rehydrated, squeezed, and thinly sliced
- ¼ cup 28 g oil-packed sun-dried tomatoes, thinly sliced
- ½ teaspoon grated nutmeg
- ½ teaspoon black pepper to taste
- ½ teaspoon fine sea salt to taste
- ½ teaspoon dried thyme
- ¼ cup 60 ml soy creamer or unsweetened nondairy milk
For Serving:
- Black truffle oil or extra-virgin olive oil for drizzling
Instructions
Cook the Barley:
- In a large saucepan, bring the water or vegetable broth to a boil.
- Add the rinsed barley, reduce to a simmer, cover, and cook for about 40 minutes, or until the barley is tender.
- Drain any excess liquid and set the barley aside.
Prepare the Vegetables:
- Heat the olive oil in a medium saucepan over medium-high heat.
- Sauté the grated garlic and chopped shallot for 2 minutes, stirring often.
- Add the asparagus and cook for 5 minutes.
- Stir in the lemon juice and continue cooking for another 5 minutes, or until the asparagus is tender.
Combine and Finish:
- Stir the cooked barley into the vegetable mixture.
- Add the sliced mushrooms, sun-dried tomatoes, nutmeg, black pepper, salt, and thyme.
- Cook for 1 minute, or until the mixture is fragrant.
- Stir in the soy creamer or nondairy milk and cook until most of the liquid is absorbed, stirring frequently.
Serve:
- Serve the barley-sotto hot, drizzling a few drops of black truffle oil or extra-virgin olive oil on top for added flavor.
Notes & Wine Advice
Serve:
- Serve the barley-sotto hot, drizzling a few drops of black truffle oil or extra-virgin olive oil on top for added flavor.
Nutrition values
Calories: 370 kcal | koolhydraten: 55 g | Eiwitten: 13 g | Vet: 10 g | Suiker: 8 g