Vegetable-Packed Mochimugi Pearled Barley Risotto

Just simmer with vegetables to easily get dietary fiber, which is often lacking. Enjoy the unique slightly chewy texture of mochimugi. Delicious hot or cold, and you can use any vegetables you like—quick, easy, and economical!

Ingredients

≪Ingredients≫	Serves 4
Mochimugi (pearled barley)	１cup
Bacon	２slices
Onion	1 medium
Carrot	1/2
Potato	２
Cabbage	２leaves
Tomato	１
Asparagus	２
Garlic, minced	1 clove
Salt and pepper	as needed
Bouillon cubes	２
Olive oil	as needed

Instructions

1. 1. Soak the mochimugi in 300ml of hot water for about 30 minutes, then drain.

   2. Dissolve the bouillon cubes in 1000ml of lukewarm water to make the soup stock.

   3. Cut the bacon into 1 cm wide strips. Thinly slice the onion. Roughly chop the carrot, potato, cabbage, and asparagus.

   4. Heat a pot with olive oil and garlic over medium heat. Once fragrant, add the onion.

   5. When the onion becomes translucent, add the bacon, carrot, potato, and cabbage, and sauté.

   6. Add the mochimugi and stir until coated with oil. Pour in 700ml of the soup stock and mix.

   7. When the liquid decreases and the barley starts sticking to the bottom, add about 100ml more of the soup stock and stir. Repeat as needed until all the stock is used.

   8. Add tomato and asparagus, and simmer until the desired consistency is reached. Season with salt and pepper to taste.

   9. Top with grated cheese or a splash of cream if desired.