Sweet Potato Barley RisottoSubmitted by: SHAYBRACKNEY
IntroductionCrock-pot stew Crock-pot stew
1 Tbsp. Oil
2 onions, finely chopped
2 cloves garlic, minced
1/2 tsp. dried rosemary
1 1/2 C pearl barley, rinsed
4 Cups vegetable broth
2 sweet potatoes, peeled and cut into 1/4-inch cubes.
Freshly grated Parmesan Cheese (optional)
2) Place sweet potatoes in slow cooker stoneware. Cover with barley mixture and stir to combine.
3) Cover and cook on Low for 8 hours or on High for 4 hours, until barley and sweet potato are tender. Stir in Pamesan, if using, and serve immediately.
4) you can purchase Vegan parmesan cheese to keep it Vegan or just don't use cheese!
Number of Servings: 8
Recipe submitted by SparkPeople user SHAYBRACKNEY.