How to Make Barley Risotto Vegan

Caribbean Barley Salad

Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.

Recipe Summary Caribbean Barley Salad

Wonderful summer salad.

Ingredients | Barley Risotto Vegan

3 cups water

½ teaspoon salt

½ cup barley

1 large mango, peeled and diced, divided

3 tablespoons lime juice

2 tablespoons olive oil

½ teaspoon ground cumin

½ teaspoon salt

1 ½ cups cooked black beans

1 cup grape tomatoes, halved

½ cup diced red onion

¼ cup chopped fresh cilantro

1 tablespoon minced jalapeno pepper

Directions

Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.

Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

Use one 15-ounce can of black beans, drained, if preferred.

Substitute mint for the cilantro if preferred.

Info | Barley Risotto Vegan

prep: 20 mins cook: 25 mins additional: 20 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings

TAG : Caribbean Barley Salad

Salad, Grains,

Images of Barley Risotto Vegan

Barley Risotto Vegan - Once the pearl barley is almost done (tender, still a little chewy but not hard or crunchy), stir through the vegan cheese, parsley and rosemary.