Vegetarian Panang Curry with Rice

Vegan Curried Barley, Chickpeas and Mushrooms

Makes 3 to 4 servings
Ingredients:

• 1 C uncooked barley
• 1 15oz can chickpeas (garbanzo beans)
•  4-5 small crimini mushrooms (use more if you like mushrooms)
• 2 Tbsp. extra virgin olive oil
• 1/4 C nutritional yeast flakes
• 1 lemon (juiced)
• 1/4 C water
• 2 cloves garlic, minced
• 2 tbsp. curry powder
• 1/4 tsp. paprika
• 1/8 tsp. cinnamon 
• 1/8 tsp. chilli powder (anything you like to add spice)
• 1-2 tbsp fresh coriander for garnish (cilantro)

Instructions:
1) Cook barley in water according to package instructions.
2) Combine rest of ingredients in a deep pan; saute together on medium high for about 5 minutes.
3) Pour chickpea and mushroom mixture over cooked barley, stir and serve.

*This is my version of Curried Barley Chickpea Salad from Fannetastic Food