Creamy Beet Barlotto
Creamy, nourishing, and all-vegan, this healthy pink-colored dish made with barley offers the best alternative to classic risotto.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch
Cuisine: Vegan
Servings: 2
Author: The Awesome Green
- 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
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.