Vegan dishes: Bean burgers and more

[TigerToMany]

http://today.msnbc.msn.com/id/45970037/ns/today-food/

Recipe: Saffron-and-mushroom barley risotto
Mark Bittman
Ingredients

Handful of dried porcini mushrooms
handful of shiitake mushrooms
Pinch of saffron
1 1/2 cups pearled barley
1 onion, chopped
Splash of dry white wine
Olive oil
4 cups vegetable stock
Parsley, for garnish

Preparation

Cook a chopped onion in olive oil until soft, about 5 minutes.

Add 1½ cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.

Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.

Stir and let the liquid bubble away on medium heat.

Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.

Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.

[Lucinda]

1. Thank you! That sounds good!

I'm not a fan of white beans, but I use a similar prep method for my veggie burgers, and they work out well.

The Sweet Potato Stew also sounds good. It took me a sec to figure out that there was an error in the ingredients list. LOL For a sec I thought I needed to go back to bed. I'd have to switch the peanuts out for something else, but it sounds like a great one pot meal!