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Oven baked asian mushroom barley risotto with edamame

Been quite consumed by mushrooms and their powerful nutrient qualities of late, having written a lengthy article for my submission for Well Being mag and whilst immersing myself in all of their wonderful properties I was prompted to cook a delicious asian inspired risotto using some barley on the shelf of my pantry. I imagine you could also use a risotto rice for this one, but the barley did add a beautiful nutty flavour to the dish.

Stay tuned for the article – coming soon!


Serves 4

Dairy free : Vegan

1 tablespoon extra virgin olive oil

1 teaspoon sesame oil

3 cloves garlic, peeled and finely sliced

1 medium (150g) brown onion, peeled and diced

200g flat mushrooms (approx 2 cups), cleaned and sliced

1 cup (22g) dried shiitake mushrooms

4 cups vegetable stock

1 1/2 cups (300g) barley, rinsed

1-2 teaspoons tamari

1/2 cup chopped walnuts

1 1/2 cups cooked edamame / soy beans+

Chilli flakes, optional to serve

Preheat oven to 180C. Heat an oven proof saucepan on medium heat on the stove top. Add oils, garlic and brown onion and cook for 4 minutes, stirring frequently. Add mushrooms, barley, and vegetable stock, stir, cover with lid and place in oven to cook for 30 minutes. Remove lid and cook a further 5-10 minutes or until there is a touch of liquid left to keep the dish moist and delicious. Stir through tamari, season with black pepper and sea salt and if necessary, top with walnuts and cooked soy beans / edamame and serve.

+You can buy edamame/soy beans from the freezer at the supermarket or asian grocer.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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