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 

Directions:

• 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!