LEEK AND BARLEY RISOTTO

1
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

Rating:

★★★★★ 1 vote

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

How to Make LEEK AND BARLEY RISOTTO

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.

Printable Recipe Card

About LEEK AND BARLEY RISOTTO

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




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