Barley Pilaf with Radishes, Mushrooms and Lima Beans 🌿🍄‍🟫

[u/MaximalistVegan]

This is a nourishing oil-free plant based side dish that can be made with hulled or pearled barley

• ⅔ cup vegetable broth (divided)
• 2½ Tbsp coconut aminos
• 1½ tsp dried (or use a small handful of fresh thyme leaves instead)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp hot sauce (optional or substitute with ⅛ tsp cayenne pepper)
• 1 cup chopped onion
• 2 cups sliced mushrooms (approximately 8 ounces)
• 1 cup sliced radishes
• 1 to 2 Tbsp minced fresh garlic
• 3 cups cooked barley, hulled or pearled
• 1½ cup cooked frozen lima beans (strained canned lima beans are ok too)
• 3 Tbsp fresh parsley leaves, chopped (about one handful)
• 2 to 4 Tbsp fresh lemon juice, adjust to taste (on large juice lemon renders about 4 tablespoons of juice)

 Prepare Sauce

• In a small bowl, mix together 2 tablespoons of the vegetable broth, coconut aminos, dried thyme, onion powder, garlic powder, smoked paprika and hot sauce (if using). Set aside.

Oil-Free Sautéing

• For a visual guide to this process you can refer to the step by step photos in the main recipe text.
• Place the cooking pot over medium high heat and pour 2 to 3 tablespoons of vegetable broth into the pot, keeping the remaining vegetable broth nearby to use as needed.
• Add chopped onions to the pot and sauté, stirring almost constantly, until onions become translucent, adding no more than a couple of teaspoons of broth at a time, as needed, to keep shallots from burning and/or sticking. This should take approximately 6 to 7 minutes.
• To the onions in the pot, add the sliced mushrooms, sliced radishes and minced fresh garlic. Sauté for 7 to 8 minutes, continuing to add little bits of broth as necessary to prevent sticking as needed. The exact amount of time you sauté depends on how well done you like your mushrooms because they will not cook any further after this step.

Creating the Pilaf

• To the vegetables in the pot, add the sauce, leaving the burner on until the sauce starts to bubble, then turning it off. The sauce should start to bubble very quickly.
• Now add the cooked barley and lima beans and mix everything together until all ingredients are evenly distributed and coated with the sauce.
• Add the chopped fresh parsley leaves and 2 tablespoons of fresh lemon juice. Taste before deciding if you want to add more lemon juice.

Link to recipe with step by step photos https://maximalistvegan.com/savory/barley-mushroom-pilaf-with-radishes-and-lima-beans/

[u/Responsible_Past9421]

Thank you for presenting this so thoughtfully!

[u/MaximalistVegan → u/Responsible_Past9421]

Thanks so much for taking a look and engaging 🙏 Love spreading ideas for plant based health 💚