Root Veggie Barley Risotto

Prep Time 15 mins Cook Time 8 hours Serves 3 cups     adjust servings

Soy-free, Oil-free

Ingredients

In the morning

  • 2 cups (475 ml) water
  • 1/2 cup (92 g) barley
  • 1/2 cup (65 g) diced carrots
  • 1/2 cup (75 g) diced turnips or rutabagas, peeled
  • 1/2 cup (67 g) diced sweet potatoes or (70 g) winter squash
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage

In the evening

  • 1 cup (56 g) minced greens (such
  • as turnips, collards, kale, etc.)
  • 1/2 teaspoon lemon zest
  • Salt and pepper, to taste

Instructions

    In the morning:

    1. Add all the morning ingredients to the slow cooker and cook on low for 7 to 9 hours.

    Minutes before serving:

    1. Add the greens and lemon zest.
    2. Right before serving, add salt and pepper to taste. Also add more oregano and/or sage if needed.

    by

    Recipe Notes

    This recipe uses a 1½ to 2 quart slow cooker.
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