Rainbow Chard & Tomato Barley Risotto

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I fell in love with this dish…hard.

The only downside to this recipe was that I ate almost all of it in one sitting.  It’s super creamy, and I just couldn’t resist going for seconds. And thirds.  Doubling this recipe would be ideal in the future!

2 cups chopped rainbow chard

1 1/2 cups pureed tomatoes

1 cup dry barley

1 cup coconut milk

1/2 cup vegetable broth

1/3 cup nutritional yeast

1 tbsp chopped fresh basil

1 tbsp olive oil

3 cloves garlic

1 tsp dried oregano

1/2 tsp sea salt

1/4 tsp black pepper

  • In a saucepan over medium heat, cook barley, basil, oregano and oil for 5 to 6 minutes, stirring continuously
  • Then add tomato puree, coconut milk, vegetable broth, nutritional yeast, salt and pepper
  • Bring to a boil, and then cover, and reduce to low heat
  • Let the mixture sit, covered, for 30 minutes, stirring every 5 or 7 minutes so it doesn;t stick to the bottom of the pot
  • After 30 minutes, turn off heat, add chard and garlic to barley mix and stir until well blended and chard begins to wilt a little
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