Eggplant Mushroom Risotto

1/2 C. Pearled Barley
1 C. Vegetable Stock

1/2 White Onion
3 Cloves Garlic
3 C. Vegetable Stock
1 Eggplant
1 C. Cilantro
8 oz. Baby Bello Mushrooms
1 tbsp. Vegetable Seasoning
1/2 tsp. Ground Cardamon
Dash of Soy Sauce for finishing

Add barley and 1 C. vegetable stock to a pan and bring to a boil. Turn heat to low, cover, and cook for 35 minutes.

Chop onion and cook in a small amount of vegetable stock in a large pot over low-medium heat. Cube eggplant and thinly slice baby bello mushrooms. Add chopped garlic, eggplant, and baby bellos to pot along with 3 C. vegetable stock, cilantro, vegetable seasoning, and cardamon. Cover and bring to a quick boil, immediately reducing heat to a simmer. Cook until eggplant and mushrooms are tender (about 15-20 minutes). Add in pearled barley. Serve with a splash of soy sauce.