{"id":14563,"date":"2022-01-26T19:00:00","date_gmt":"2022-01-26T18:00:00","guid":{"rendered":"https:\/\/www.thegreenlist.nl\/?p=14563"},"modified":"2025-11-26T17:07:58","modified_gmt":"2025-11-26T16:07:58","slug":"vegan-pearl-barley-risotto","status":"publish","type":"post","link":"https:\/\/www.thegreenlist.nl\/en\/vegan-risotto-van-parelgort\/","title":{"rendered":"Recipe: vegan risotto of pearl barley and oyster mushrooms"},"content":{"rendered":"
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When you think of a sustainable diet, you quickly think of a vegetarian and vegan menu, but where your food comes from also counts! With this vegan risotto, you score on all points: the pearl barley comes from Flevoland and you simply buy it at Ekoplaza and the oyster mushrooms are home-grown. In short, a fantastic dish<\/strong> and that is why culinary editor David shares the recipe<\/strong> with you.<\/strong><\/p>\n\n\n\n\n\n\n\n

Vegan risotto of pearl barley from Flevoland <\/h2>\n\n\n\n

Before I share the recipe with you, there are a few things you need to know about this recipe with the very Dutch ingredients pearl barley and oyster mushrooms.<\/p>\n\n\n\n

What is pearl barley?<\/h3>\n\n\n\n

Unsurprisingly, risotto rice does not grow in the Netherlands. And yet you can enjoy a risotto and continue to eat locally, because pearl barley is a great alternative and does come from the Netherlands! From Flevoland to be precise, at least if you buy the pearl barley at Ekoplaza<\/a>. Have you discovered this unusual cereal yet? Pearl barley is made from barley, a forgotten grain that was widely eaten a few hundred years ago, but has faded into the background with the advent of other grains such as rice, couscous and bulgur. Barley has not disappeared completely, as it is a basic ingredient of beer.<\/p>\n\n\n\n

How healthy is pearl barley?<\/h3>\n\n\n\n

Nowadays, we eat barley again much more often in the form of groats or pearl barley. These are steamed barley varieties in which the husk around the barley grain has been ground away. In pearl barley, an extra amount is ground away, creating a round grain. Pearl barley has a neutral, mild flavour and the texture is firm, similar to rice. It is rich in B vitamins, vitamins A, E and D and contains many minerals. In fact, the phosphorus content in pearl barley is twice that of most grains. Pretty crazy that such a beautiful and local product has fallen into oblivion. I hope I can do something about that with this recipe.<\/p>\n\n\n\n

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Vegan risotto with pearl barley. Super local, because the pearl barley is from Flevoland and we grew the oyster mushrooms ourselves.<\/em><\/p>\n\n\n\n

Oyster mushrooms from our own cultivation<\/h3>\n\n\n\n

A quick word about the oyster mushroom. Together with the mushroom, it is the best-known mushroom in the Netherlands. It has a flat, oyster-shaped cap on a small stalk, hence the name. The flesh of the oyster mushroom is soft and fleshy. Oyster mushrooms are not only healthy and primal Dutch, they are also perfect meat substitutes and that alone makes them sustainable. You can simply buy oyster mushrooms in the supermarket, or you can grow them yourself on coffee grounds. We did the latter with a grow kit from Frysl\u00e2n Fungies. Want to know more about this fun gift idea? Then check out this review on Frysl\u00e2n Fungies.<\/a><\/p>\n\n\n\n

We ate this delicious dish for the first time when we were guests of pop up glamping Terra Wolde<\/a> where owner Lisette served us this dish with vegetables from her own garden. This recipe is based on my memory of this fantastic weekend. Terra Wolde is a great tip for dining or sleeping!<\/p>\n\n\n

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Vegan risotto of pearl barley and oyster mushrooms<\/h2>\n
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Dez parelgort scores all the points: vegetarian, vegan and totally local and seasonal with oyster mushrooms and fennel. For the risotto, we did not use risotto rice, but pearl barley from Flevoland.<\/strong><\/span><\/div>\n
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