Go Back Email Link
Print Recipe
4.50 from 16 votes

Root Veggie Barley Risotto

Soy-free, Oil-free
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Servings: 3 cups
Calories: 153kcal
Author: Kathy Hester

Equipment

Ingredients

In the morning:

  • 2 cups water
  • 1/2 cup barley
  • 1/2 cup diced carrots
  • 1/2 cup diced turnips , r peeled diced rutabagas
  • 1/2 cup diced sweet potatoes , or winter squash
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage

In the evening:

  • 1 cup minced greens like turnips, collards, kale
  • 1/2 teaspoon lemon zest
  • Salt and pepper , to taste

Instructions

In the morning:

  • Add all the morning ingredients to the slow cooker and cook on low for 7 to 9 hours.
  • Minutes before serving:Add the greens and lemon zest.

Right before serving

  • Add salt and pepper to taste. Also add more oregano and/or sage if needed.

Notes

This recipe uses a 1½ to 2 quart slow cooker.

Nutrition

Calories: 153kcal | Carbohydrates: 33g | Protein: 5g | Sodium: 651mg | Fiber: 8g | Sugar: 3g