LEEK AND BARLEY RISOTTO

Ellen Bales

By
@Starwriter

A very hearty and nutritious vegetarian side dish or main meal, this can be partially made the night before. I found this in Delicious & Dependable Slow Cooker Recipes.
Photo: smallwalletbigappetite.com


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Rating:

Serves:

8

Prep:

20 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1 Tbsp
vegetable oil
3
leeks, white part only, cleaned and thinly sliced
1 tsp
salt
1/2 tsp
cracked black peppercorns
2 c
pearl barley, rinsed
1 can(s)
(28 oz.) tomatoes, including juice, coarsely chopped
3 c
vegetable or chicken stock or water
freshly grated parmesan cheese, optional

Directions Step-By-Step

1
Clean the leeks. Fill sink full of lukewarm water. Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse under cold water.
2
In a skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened. Add salt, peppercorns and barley and cook, stirring, for 1 minute.
3
Add tomatoes and stock and bring to a boil. Transfer to slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Stir in Parmesan, if using, and serve piping hot.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy