SLOW-COOKER BARLEY AND CHICKPEA RISOTTO
(from reachesha’s recipe box)
Source: naturebox blog
Prep time: 10 minutes
Cook time: 150 minutes
Serves 4 people
Categories: Slow Cooker Vegetarian
Ingredients
- 1-1/2 tablespoons olive oil
- 3 carrots, peeled and chopped
- 3 garlic cloves, minced
- 1/2 head cauliflower, cut into small florets
- 1/2 small yellow onion, minced
- 4 sprigs fresh thyme
- 1-1/4 cups pearl barley, rinsed
- 1 can (15.5 ounces) garbanzo beans
- 2-1/2 cups less-sodium chicken/vegetable broth
- 1-1/4 cups water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1-1/2 tablespoons fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
Directions
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Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.
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Stir in thyme and barley; cook 2 minutes, stirring frequently.
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Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.
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Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.