Creamy Vegan Pearl Barley and Butter Bean Risotto

Mercedes Aspland
By Mercedes Aspland / May 13, 2014

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There have been so many things up in the air in my life recently with trying to make decisions and decide what it is I want to do and the best way to get things sorted out. I think I have finally come up with a solution I hope that should put everything in order and get my mind sorted plus it could mean I could focus on this blog full time. For those of you that read it often you will notice that I have added adverts to see if that generates me any income, hopefully you don’t find them too intrusive. I will keep you updated on my financial stresses if there are any resolutions but in the mean time we should get to the recipe.

The first thing I am sure will notice about this recipe is it is not as Low GL as I would normally produce but it is far better than risotto made with rice which would have been too far off the scale. I have also packed this risotto with beans and other protein in order to help keep the impact on your blood sugar under control.

This is fast becoming one of my favourite dinners to make for a number of reasons, the first being that it is really, really tasty and the other is that I can make it in around 30 minutes, and let’s face it we all want to eat good food but don’t want to have to be cooking all day.

I have used asparagus in this recipe for some green veggies but it would be great with peas and you could also stir in come spinach at the end, whatever you have available. The one ingredient you just cannot change is the sun dried tomatoes. For this recipe I used the ones that come dry and trust me you will not regret using them, they really enhance the flavour and make this dish what it is.

Just one other thing that I wanted to say about the recipe and that is that it says to use vegan chicken pieces. This slightly irritates me as I have never eaten meat, don’t know what it tastes like or what the texture is like and so whether it is anything like chicken I don’t know and I don’t really care. I used these pieces and they are extra protein and I like the taste, not to resemble meat as so many meat eaters will try and say.

Sorry if this is a bit of a rant but I have always had people ask me why I eat things that are supposed to be like meat if I don’t eat meat, they can never get the point that it is because I don’t like the idea of killing animals to eat. So really what I should have called them is vegan soya protein pieces but thought most people would wonder what I what I was talking about so let’s leave it as vegan chicken pieces for now!

About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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