This hearty vegetarian dish is filling and perfect for these cold winter days.
Ingredients
Recipe serves 4-6
1 cup barley, rinsed and drained
3 cups water
1 can white Navy beans (796ml), rinsed and drained
1 vegetable bouillon cube
2 cups fresh or frozen spinach, puréed (I purée mine in a food processor)
4 cups vegetable stock or water
2 bay leaves
seasonings- 1 tsp salt, 1/2 tsp black pepper and garlic powder
2 tbsp olive oil
1/2 lemon, juiced
2 tbsp nutritional yeast
chilli oil (optional)
Preparation
In a large saucepot, add water, barley, bouillon cube and bay leaves. Bring water and barley to a boil, cover and reduce heat to low—Cook barley as per package instruction, approximately 1 hour, stirring occasionally.
Once the barley is tender, add beans, spinach, stock or water, seasonings, and olive oil. Continue to cook on low heat for an additional 20 - 30 minutes. If the barley and beans get too dry, add more water.
After about 20 minutes, I use a potato masher and give the beans a mash right in the pot to make them creamy.
Turn off the heat once the barley and beans are nice and creamy. Taste for salt and add lemon juice and nutritional yeast. Give it a stir.
I like to serve mine with an extra drizzle of olive oil, a sprinkle of nutritional yeast and chilli oil for some spice.
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