…miso does make everything better. Tonight’s exhibit:
I make variations of this dish often (I too am a lover of barley). It’s basically a risotto with barley substituted for rice, though I do sometimes use brown or wild rice. Whatever carb base I choose, I usually throw in chicken and frozen spinach, and whatever other veggies I have in the fridge. I season with ginger, garlic, cumin, and black pepper. Tonight I added mushrooms that weren’t going to last another 24 hours, and mixed a spoonful of miso in with the chicken as I browned it. Delish. And healthy. I’m looking forward to eating the leftovers tomorrow.
But while Eve may be right about all things miso, I’m spectacularly unconvinced about garlic pasta soup.