Monday, March 4, 2013

Make It Monday: Slow Cooker Barley and Edamame Risotto

Slow Cooker Barley and Edamame Recipe

1 med onion, chopped 
1 1/4 C uncooked pearl barley
1/2 C shredded carrot
1 C broccoli slaw
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
4 C  chicken broth (separated in to 3 C and 1 C)
1 cup frozen shelled edamame 
1/4 cup shredded Parmesan cheese 
  • Spray 3-4 quart slow cooker with cooking spray. In slow cooker mix everything except 1 C broth, edamame and cheese.
  • Cook on low for 4-5 hours.
  • In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in slow cooker. 
  • Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.
  • Enjoy!

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