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Root Veggie Barley Risotto

Soy-free, Oil-free
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 3 cups
Calories 153kcal
Author Kathy Hester

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:Add all the morning ingredients to the slow cooker and cook on low for 7 to 9 hours.
  • Minutes before serving:Add the greens and lemon zest.
  • Right before serving, add salt and pepper to taste. Also add more oregano and/or sage if needed.

Notes

This recipe uses a 1½ to 2 quart slow cooker.

Nutrition

Calories: 153kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Sodium: 651mg | Fiber: 8g | Sugar: 3g