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Slow Cooker Mushroom barley risotto

A tasty and cheap alternative to rice

Can be served on the side or as a main course


Makes approximately 4 servings

Preparation time is approximately 10 minutes

Cooking time is approximately 3 hours on high heat






Ingredients


2 tablespoons oil

1 large onion, finely chopped

Salt and freshly ground black pepper

500g button mushrooms, sliced

1 1/2 cups pearl barley

A good pinch of any type of dried herbs


How to make Mushroom barley risotto


1. Heat the oil in a large pan over medium-high heat.

2. Add the onions and a pinch of salt and pepper

3. cook, stirring occasionally, until lightly browned, about 5 minutes.

4. Add sliced mushrooms and cook, stirring occasionally, until browned, about 2 minutes.

5. Stir in the barley and any dried herbs and cook, stirring, until the barley is just golden, about 2 minutes.

6. Transfer to a slow cooker and add the carrots, 1 1/2 cups water or stock and another pinch of salt.

7. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.

8. Season to taste with salt and pepper.

 

HINTS & TIPS

Leftover can be used as a stuffing for vegetables such as marrow or peppers

Extra vegetables such as cabbage or leeks can be added

Serve as a main dish with added grated cheese or as a side dish



Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.


Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.




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