Ingredients for Bakehouse Rice Maker Barley Risotto
- 3 cups water
- 1 tablespoon vegetable stock powder
- 1 cup pearl barley
- 1/2 cup finely chopped sweet onions
- 2 cloves garlic, minced
- 1/2 teaspoon seasoning blend
- 1 tablespoon red miso paste
- 1/4 teaspoon dried rosemary
- 2 tablespoons nutritional yeast flakes
- 1 cup sliced mushrooms
- 1/2 cup cooked red beans
- 1/4 cup diced red bell pepper
- 1/2 cup unsweetened soymilk
- 1 tablespoon olive oil
- Fresh parsley, chopped, for garnish
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How to Make Bakehouse Rice Maker Barley Risotto
- Measure and combine all ingredients in your rice cooker.
- Stir gently to ensure even distribution.
- Secure the lid and press the cook button.
- Once the cooking cycle is complete, fluff the risotto with a fork and allow to rest for 5 minutes before serving.
- Serve hot, garnished as desired, alongside roasted vegetables like reitan roast and green beans for a complete and satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
17g
Fat
1g
Carbs
20g