Creamy Beet Barlotto
Creamy, nourishing, and all-vegan, this healthy pink-colored dish made with barley offers the best alternative to classic risotto.
Servings: 2
Ingredients
- 1 cup whole barley
- 2 cups low sodium vegetable stock
- 1 onion finely diced
- 1 lime peeled
- 1/2 cup hemp hearts
- 1 medium beet peeled
- 1 garlic clove crushed
- 2-3 mint leaves crushed
- 1 tsp coconut oil
- Mixed seeds and fresh mint leaves to garnish
Instructions
- Slice the beet and lime to fit into your juicer, then process to obtain fresh juice.
- Transfer into the blender together with the hemp hearts and process to obtain a creamy sauce.
- Heat the olive oil into a medium sauce pan and add the onions.
- Fry for three minutes until translucent, then add the garlic and cook for a few seconds.
- Add the barley and mix to combine.
- Gradually add the stock, 1/2 cup at a time, while stirring continuously, until all the stock is absorbed.
- Add beet-hemp sauce and mint leaves, and mix to incorporate.
- Season with freshly ground black pepper, garnish with seeds and mint leaves and serve warm.
Notes
