January 30, 2019 admin

Pearl Barley Vegan Risotto-Ayurvedic diet recipe

Pearl Barley no cheese vegan risotto

Pearl Barley in Ayurvedic diet is one of most nutritious food one should add in their diet. Barley benefits our health a lot and is extremely useful for diabetes, pcod, pms problems, helps in relieving water retention, reduces cholesterol and is rich in magnesium and vitamin B6.

As per Ayurvedic diet, Pearl barley is good to reduce pitta and kapha and keep our body in balance.

If you don’t know your Ayurvedic body constitution, Kindly find out with this simple test http://ayurvedicsouldiet.com/body-constitution/. Once you complete the test, you will get a mail that explains about which doshas, Vata, Pitta and kapha are dominant in you. Accordingly you can choose diet and recipes which specifically balances those doshas and helps you to stay fitter and healthier!

Pearl Barley Vegan Risotto- Ayurvedic Diet

Effect on dosha

Pearl Barley is good to balance Pitta and Kapha but increases Vata

Qualities of Pearl Barley- Light, diurectic

Ayurvedic Qualities (Dravya Guna)

Taste (Rasha)- Sweet

Potency (Vipaka)- cooling

Post Digestion juice (Virya)- Sweet

Calories: 250 (approx)
Carbohydrate: 18 gm Protein: 17 gm Fat: 5 gm

Pearl Barley Vegan Risotto recipe


Pearl barley 30 gms
Soya nuggets 30 gm
Ghee (Clarified butter)- 1 tsp
Mixed vegetables finely chopped- 1 cup (carrot, peppers, onion, broccoli and any other seasonal vegetables)
Button Mushroom- 1 cup
tomato- 1/2 cup sliced
Ginger and garlic finely chopped
Salt and pepper
Water-1 cup


Soak the pearl barley in cold water for 1-2 hours. Sieve the water and keep it to dry for 15-20 minutes
Soak the soya nuggets in lukewarm water for half an hour. Squeeze the water out once it has become soft and chop them in small pieces
In a cooker boil mushroom and tomato in 1 cup of water with salt. Once it is cooled, grind the mixture with water you used to boil.
In a pan add ghee, sauté the finely chopped veggies,ginger, garlic, soya chunks and pearl barley, add a bit of salt and pepper and italian herbs (basil, rosemary, parsley, oregano).
Add the mushroom and tomato broth to the pan and let it cook for 10- 15 minutes till it has become gooey.
Garnish with coriander


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