Barley Risotto with Artichokes and Mushrooms

Ingredients

• frozen artichoke hearts
• mushrooms
• garlic
• barley
• white miso paste
• Savory Spice Blend 2.0
• thyme
• onion powder
• pippali
• Vegetable Broth 2.0

Instructions

1. Sauté artichokes, mushrooms, and garlic in ¼ cup water 5 min.
2. Stir in barley, miso mixture, Savory Spice Blend 2.0, thyme, onion powder, pippali, and ½ cup Vegetable Broth 2.0. Simmer until absorbed.
3. Continue adding remaining broth 1 cup at a time, stirring until each addition is absorbed, until barley is tender. Serve hot.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Related Recipes

Other recipes that share compounds or health benefits with this one.

• Egg Snack Pots, Three Ways
  The Young Forever Cookbook
• Chickpea and Tempeh Breakfast Burritos
  The How Not to Age Cookbook
• Banana-Walnut Cake with Blackberry-Almond Butter Sauce
  The How Not to Age Cookbook
• Dr. Fuhrman's Anti-Inflammatory Green Smoothie
  How Not to Age
• Mocha Chia Pudding
  The How Not to Age Cookbook
• Blackberry-Mango Smoothie Bowls with Barberries
  The How Not to Age Cookbook