Sweet Potato Barley Risotto in the Crock Pot

Sweet Potato Barley Risotto in the Crock Pot

sobota, 8 lutego 2014

Sweet Potato Barley Risotto in the Crock Pot

Time: 8 hrs 15 mins

Ingredients

• 1/2 tablespoon olive oil
• 2 -2 1/2 onions
• 1 teaspoon minced garlic
• 1/2 teaspoon dried rosemary
• 1 1/2 cups pearl barley
• 3 cups vegetable stock
• 2 sweet potatoes

Directions

• 1 Chop your onions finely.
• 2 Peel the sweet potato and chop into small pieces. I like to keep my chopped sweet potato in a bowl of water until I need it because I think it keeps it from changing color.
• 3 Heat a large skillet over medium heat with the oil in it. When the oil gets hot add the onions and cook until softened, stirring frequently.
• 4 Then add the garlic and rosemary and stir for about a minute.
• 5 Stir in the barley and stir until the barley is combined well.
• 6 Add the stock and bring to a boil.
• 7 Drain the sweet potatoes (if they were in water) and place into a large crockpot.
• 8 Pour the boiling stock mixture over top and stir well.
• 9 Cook on low for 8 hours until the barley and sweet potato are cooked through. If possible open the crockpot about halfway through and stir well.