Tuesday, April 24, 2007

Barley Risotto with Fried Tofu, Steamed Artichoke

Dinner 4/25

Barley Risotto with Fried Tofu

Steamed Artichoke

The barley risotto is made just like rice-based version -- olive oil, onion, garlic, salt, pepper, nutritional yeast, soy margarine, one cup of barley and about four cups of veg stock with a little tamari, slowly added over the course of 20-25 minutes or so... the end result is nicely chewy and nutty with a depth of flavor that matches well with the fried tofu, cut into strips and fried again.

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