Sweet Potato Barley Risotto in the Crock Pot |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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For Christmas 2005 my sweet husband got me a bunch of low fat cookbooks. So for my favorite has been a Canadian one called 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson. This is an adaptation of a recipe from that cookbook that we enjoyed. If you desire some cheese can be sprinkled on the finished product, but we didn't think it needed it. For the record, I used an olive oil infused with garlic. Olive or vegetable would be good here. Ingredients:
1/2 tablespoon olive oil |
2 -2 1/2 onions |
1 teaspoon minced garlic |
1/2 teaspoon dried rosemary |
1 1/2 cups pearl barley |
3 cups vegetable stock |
2 sweet potatoes |
Directions:
1. Chop your onions finely.
2. Peel the sweet potato and chop into small pieces. I like to keep my chopped sweet potato in a bowl of water until I need it because I think it keeps it from changing color.
3. Heat a large skillet over medium heat with the oil in it. When the oil gets hot add the onions and cook until softened, stirring frequently.
4. Then add the garlic and rosemary and stir for about a minute.
5. Stir in the barley and stir until the barley is combined well.
6. Add the stock and bring to a boil.
7. Drain the sweet potatoes (if they were in water) and place into a large crockpot.
8. Pour the boiling stock mixture over top and stir well.
9. Cook on low for 8 hours until the barley and sweet potato are cooked through. If possible open the crockpot about halfway through and stir well.
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