Vegan Creamy Tomato Barley

Ingredients

• Barley

  Pearled, raw

  1 cup or 200g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Garlic

  Raw

  1 clove or 3g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Almond milk

  Plain

  1 cup or 240g

• Water

  Plain, clean water

  ½ cup or 118g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Miso

  ½ tbsp or 9g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Rinse pot barley in a strainer and place into medium sized pot that has a lid. Add olive oil, basil, and oregano and stir well until barley is coated with oil. Turn heat to medium until barley begins to sizzle.
2. Once the barley sizzles, add in the minced garlic and reduce heat to low-medium. Cook for 1 minute and then add in the tomatoes, milk, water, nutritional yeast, miso (mixed with about a tsp of water), and salt. Stir well and bring to a gentle boil and then cover and reduce heat to low.
3. Cook, covered (with a bit of air escaping) for 30-35 minutes, stirring every 5 minutes or so, being careful not to burn the barley on the bottom of the pot. The mixture should be creamy, but not soupy, and the barley will be very chewy and not mushy. Serve immediately.

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