Barley Risotto with Spinach and Tofu

• 3 no-salt-added vegetable bouillon cubes
• 2 cups quick-cooking barley
• 2 Tbs. olive oil, divided
• 3 large shallots, chopped (1 cup)
• 23 cup dry white wine
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 12 oz. baby spinach (8 cups)
• 1 8-oz. pkg. baked garlic-herb tofu, cubed
• 3 Tbs. grated vegan Parmesan cheese
• 3 Tbs. chopped fresh chives

1. Place bouillon cubes and 6 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
2. Stir to combine.
3. Toast barley in skillet over medium-high heat 5 minutes, stirring often.
4. Transfer to bowl.
5. In same skillet, heat 1 Tbs.
6. oil over medium heat.
7. Add shallots, and saute 4 minutes, stirring often.
8. Return barley to pan and cook 2 minutes, stirring often.
9. Stir in wine, and cook 3 minutes, or until liquid is almost completely absorbed.
10. Add 1/2 cup bouillon and sun-dried tomatoes, and cook 4 minutes, or until liquid is almost completely absorbed, stirring constantly.
11. Add spinach a few handfuls at a time, and cook until spinach is wilted.
12. Continue adding bouillon 1/2 cup at a time, and stir and cook 5 minutes, allowing barley to absorb most of liquid before adding more.
13. Stir in tofu, and cook 8 minutes, or until barley is tender.
14. Stir in remaining 1 Tbs.
15. oil, Parmesan, and chives.

salt, quickcooking barley, olive oil, shallots, white wine, tomatoes, baby spinach, garlic, parmesan cheese, fresh chives

Taken from www.vegetariantimes.com/recipe/barley-risotto-with-spinach-and-tofu/ (may not work)