Barley Risotto with Corn and Zucchini
Simple Spring Mix Salad
Ingredients
- 1 (32-oz) carton vegetable broth
- 4 cups water
- 1½ cups finely chopped onion
- 2 Tbsp olive oil
- 2 cups pearled barley
- ¾ cup vegan white wine
- 2 cups frozen yellow corn kernels
- 1 zucchini, quartered and sliced
- 1 cup diced red bell pepper
- ½ cup vegan shredded Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Bring broth and water to a simmer in saucepan over medium-low heat.
- Meanwhile, cook onion in hot oil in a large saucepan over medium heat 8 minutes or until translucent. Add barley, and cook 2 minutes. Stir in wine; cook until absorbed, stirring often.
- Add 2 cups warm broth mixture to pan. Cook, stirring often, until liquid is absorbed. Repeat with remaining broth mixture, ½ cup at a time, until creamy and barley is tender.
- Stir in corn, zucchini, bell pepper, and cheese; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in basil and salt and pepper to taste.
Side Dish Ingredients
- 3 Tbsp vegan white wine vinegar
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 (10-oz) pkg spring mix
- 2 tomatoes, chopped
Side Dish Instructions
- Whisk together vinegar, oil, salt, and pepper a large bowl. Add lettuce and tomato; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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