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Slow-cooker barley and chickpea risotto

Published 12 Jul 2016

Slow-cooker barley and chickpea risotto

Category : Low in salt

Type : Main course

Difficulty : Intermediate

Directions : 10 minutes

Cooking time : 120 minutes

Price range : Just right

Ingredients 4 Number of people

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 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

Directions

Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.
Stir in thyme and barley; cook 2 minutes, stirring frequently.
Transfer mixture to slow-cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.
Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.

2 comments


avatar
Suzhannah
on 15/07/2016

What is a garbanzo bean please? 


avatar
another_holliday
on 16/10/2016

I just googled this and found out there chickpeas!  Have you tried this recipe yet.  It sounds very healthy.  Have you tried it yet.

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