¾ cup Bob's Red Mill Barley
4-5 cups vegetable broth
½ medium yellow onion
2 tablespoons olive oil
¼ teaspoon sea salt
⅓ cup cashew cream (see note)
1 teaspoon nut yeast
1 small garlic clove
1 teaspoon miso
½ teaspoon light vinegar
¾ pound butternut or kabocha squash (peeled and cubbed)
1 tablespoon olive oil
¼ cup red chermoula (see note)
Fresh parsley leaves, for serving
Chermoula: I like the red chermoula recipe from Eden Grinhpan's cookbook, Eating Out Loud. You can find a version of her recipe here (but it's missing preserved lemon, which the book's recipe calls for one whole preserved lemon rinsed. You can also use lemon juice/zest).
Cashew Cream Base: I keep the base easy: soak ¼ cup cashews in hot water for about an hour. Drain and place in a blender along with ¼ cup of fresh hot water (or hot broth). Puree until smooth and use as directed.
Find it online: https://naturallyella.com/vegan-barley-risotto/