Herbed Barley Risotto..

Originally posted by "Gazelleruns" on the old Athletic Progression forum.


Original recipe from Jean Pare`s Company`s Coming - Slow Cooker book.

Cooking oil - 1 tbsp

Finely chopped onion - 1 cup

Sliced fresh white mushrooms - 2 cups

Garlic Cloves, minced 4

Vegi broth 2 2/3 cups



Medium tomatoes, peeled (I use a can of diced tomatoes and sieve out the juice)  3

Pearl Barley (I use Pot Barley, more fibre and less processing) 1 cup

Dry white (or alchol-free) wine 1 cup (I left this out, not sure of an alternate)

Dried whole oregano - 1/2 tsp

Dried rosemay, crushed 1/2 tsp

Salt 1/4 tsp

Pepper 1/4 tsp

Grated Parmesan cheese 2/3 c

Parsley fresh - 2 tbsp (I didn't add this

Heat cooking oil in medium frying pan on medium. Add onion. Cook for 5-10 minutes, stirring often until softened.

Add mushrooms and garlic, Cook for 3-5 minutes, stirring occasionally, until mushrooms are softened. Transfer to 3.5-4 quart slow cooker.

Add next 8 ingredients. Stir well. Cover. Cook on  low for 8-9 hours or on high for 4-4.5 hours.

Add parmesan cheese and parsley. Stir well. Serves 4.

1 serving:  341 calories; 7.7g total fat (3.1g mono, 1.6g poly, 2.3g sat); 7 mg cholesterol; 53g carb; 7g fibre (more if pot barley); 13 g protein; 882mg sodium.