Slow-Cooker Barley and Chickpea Risotto - Foxes Love Lemons

Name: Slow-Cooker Barley and Chickpea Risotto - Foxes Love Lemons
Ingredients: Yield: 6 servings; Ingredients; 1-1/2 tablespoons extra virgin olive oil; 3 carrots, peeled and chopped; 3 garlic cloves, minced; 1/2 head cauliflower, cut into small florets; 1/2 small yellow onion, minced; 4 sprigs fresh thyme; 1-1/4 cups pearl barley, rinsed; 1 can (15.5 ounces) garbanzo beans, rinsed and drained; 2-1/2 cups less-sodium chicken or vegetable broth; 1-1/4 cups water; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1-1/2 tablespoons fresh lemon juice; 1/3 cup grated Parmesan cheese; 3 tablespoons chopped fresh parsley

Slow-Cooker Barley and Chickpea Risotto - Foxes Love Lemons was pinched from <a href="http://foxeslovelemons.com/slow-cooker-barley-and-chickpea-risotto/" target="_blank">foxeslovelemons.com.</a>

INGREDIENTS

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Yield: 6 servings

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Ingredients

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1-1/2 tablespoons extra virgin olive oil

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3 carrots, peeled and chopped

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3 garlic cloves, minced

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1/2 head cauliflower, cut into small florets

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1/2 small yellow onion, minced

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4 sprigs fresh thyme

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1-1/4 cups pearl barley, rinsed

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1 can (15.5 ounces) garbanzo beans, rinsed and drained

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2-1/2 cups less-sodium chicken or vegetable broth

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1-1/4 cups water

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1/2 teaspoon kosher salt

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1/4 teaspoon ground black pepper

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1-1/2 tablespoons fresh lemon juice

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1/3 cup grated Parmesan cheese

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3 tablespoons chopped fresh parsley

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