6 Servings 35 min Cook
1 Cup Barley
1 Tbsp Olive Oil
1/2 Tsp, ground Oregano
1/2 Tsp, ground Basil
1 Clove Garlic
1 Can (15 oz) Tomatoes
1 Cup Almond Milk
1/2 Cup Water
2 Tbsp Nutritional Yeast
1/2 Tbsp Miso
1/2 Tsp Salt
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.
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.
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.
