Barley Brown Rice Risotto

Ingredients:
2 cups (6 ounces) mushrooms, chopped
2 cups broccoli florets
4 oz whole grain tempeh, cut into small cubes (optional)
Salt and pepper

1/2 cup whole grain brown rice
1/2 cup pearl barley
1 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes (or less depending on your spice preference)
Kosher salt and freshly ground black pepper
2 1/2 cups low-sodium veg broth

Directions:

Preheat oven to 425°F and toss broccoli, tempeh and mushrooms with salt and pepper. Roast, covered, for 25-30 minutes, then set aside to cool.

While veggies are roasting, bring a large pot of salted water to boil. Add rice and barley and cook for 15 minutes or until mostly cooked. Drain off the excess water. You'll finish the cooking process later.

Heat oil in a large skillet over medium heat. Add onion, garlic, red pepper flakes, salt and pepper. Cook for 5 minutes, stirring occasionally, until the onion is tender and just beginning to brown. 

Stir in the drained rice mixture. 

Add 2 cups vegetable broth, cover and cook until the rice and barley are tender, 6 to 8 minutes.

Remove from the heat and stir in the remaining 1/2 cup broth.

Serve hot with roasted veggies on top, on the side, or mixed right in

Yield: 4 servings

Recipe taken from: http://www.theverdantlife.com/2011/10/vegan-mofo-post-6-barley-brown-rice.html