When you make this Slow Cooker Barley & Chickpea Risotto, your crock pot does all the work for you! Slow cooked whole grains packed with chickpeas and vegetables.
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Ingredients
1 ½tablespoonsolive oil
3carrotspeeled and chopped
3garlic clovesminced
½head cauliflowercut into small florets
½small yellow onionminced
4sprigs fresh thyme
1 ¼cupspearl barleyrinsed
1cangarbanzo beans, rinsed and drained15.5 ounces
2 ½cupsless-sodium chicken or vegetable broth
1 ¼cupswater
½teaspoonkosher salt
¼teaspoonground black pepper
1 ½tablespoonsfresh lemon juice
⅓cupgrated Parmesan cheese
3tablespoonschopped fresh parsley
Instructions
Heat oil in large saucepan over medium-high heat. Add carrots, garlic, cauliflower and onion. Cook until vegetables being to soften, about 5 minutes, stirring occasionally.
Stir in thyme and barley; cook 2 minutes, stirring frequently.
Transfer mixture to slow cooker bowl. Stir in garbanzo beans, broth, water, salt and pepper. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.
Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and parsley.
Notes
For a vegetarian or vegan dish, be sure to use vegetable broth instead of chicken broth, and omit the Parmesan cheese.
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.