Slow Cooker Mushroom Barley Risotto
Dried mushrooms add an earthy aroma and I personally love anything with mushrooms as an ingredient! Because dried porcinis are readily available I’ve chosen them for this recipe, but any dried mushroom will do. Hearty pot barley adds a healthful twist and doesn’t become overly mushy, even after 8 hours.
1 cup (250 mL) pot barley, rinsed and drained
1 pkg (14 g) dried porcini mushrooms, cut or broken in 3/4-inch (2 cm) pieces
2 shallots, halved lengthwise and thinly sliced crosswise
2 cloves garlic, minced
½ Tbs (7 mL) chopped fresh thyme
¾ tsp (4 mL) salt*
¼ tsp (1 mL) pepper
5 c water or vegetable broth
1 cup (250 mL) grated parmesan cheese
1½ Tbs (22 mL) butter, cubed
2 tsp (9 mL) lemon juice
1 Tbs (15 mL) chopped fresh parsley
1. In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 5 cups of whatever liquid you’re choosing. Cover and cook on low for 8 hours.
2. Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
*if choosing vegetable broth over water, decrease salt to ¼ teaspoon
Dr. Crysta Serné
Vancouver Chiropractor and owner of Vitality Clinic
*recipe adapted from CanadianLiving.com