Sweet Potato Barley Risotto
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 234.7
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 501.4 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 8.9 g
- Protein: 5.6 g
View full nutritional breakdown of Sweet Potato Barley Risotto calories by ingredient
Introduction
Crock-pot stew Crock-pot stewNumber of Servings: 8
Ingredients
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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)
Directions
1) In a skillet, heat oil over med. heat. Add onions and cook, stirring until softened. Add garlic and rosemary and cook, stirring, for 1 minute. Stir in barley until well coated with mixture. Add stock and bring to a boil.
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.
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.
Member Ratings For This Recipe
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