1 cup barley
1 tablespoon coconut oil
1 garlic clove, minced
1/4 teaspoon cinnamon (optional)
1/8 teaspoon cumin (optional)
1 small zucchini
1 small can coconut milk (160 ml)
1 cup favorite tomato spaghetti sauce (i used a basil and tomato sauce)
1 cup water
3 tablespoons nutritional yeast
Salt and pepper to taste
- In a medium pot heat coconut oil, place garlic, cinnamon, cumin, zucchini and barley into the pot and stir and mix for about 1 min until garlic is tender. (medium high heat)
- Add all other ingredients mix well.
- Bring to a boil, then reduce heat cover and let simmer until barley is cooked (30-45 min)
- Open and stir occasionally to prevent sticking to the bottom of the pot.