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

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• 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 the barley in a strainer and place it into a medium-sized pot with a lid. Add olive oil, basil, and oregano, stirring well until the barley is coated with oil. Heat on medium until the barley begins to sizzle.
2. Once the barley sizzles, add minced garlic and reduce heat to low-medium. Cook for 1 minute, then add tomatoes, almond milk, water, nutritional yeast, miso (mixed with a teaspoon of water), and salt. Stir well, bring to a gentle boil, then cover and reduce heat to low.
3. Cook, covered with a slight opening for air, for 30-35 minutes, stirring every 5 minutes to prevent the barley from burning. The mixture should be creamy but not soupy, with chewy barley. Serve immediately.

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