Slow-cooker risotto-style barley and peas
4
Points®
Total time: 5 hr 10 min • Prep: 10 min • Cook: 5 hr • Serves: 6 • Difficulty: Easy
Ingredients
Stock powder
1 tsp, vegetable, (dissolved in 680ml water)
Dry-style white wine
½ cup(s), (125ml)
Pearl barley
1 cup(s), rinsed (200g)
Eschalot(s)
2 whole, finely chopped
Frozen green peas
1½ cup(s), (180g)
Grated parmesan cheese
⅓ cup(s), (25g)
Instructions
1
Combine stock, wine, barley and eschalots in a 4.5 litre (18-cup) slow cooker. Season with salt and pepper. Cook, covered, on low for 4 hours or until barley is tender and liquid is almost absorbed. Add peas and cook 5 minutes longer. Stir in parmesan. Serve.
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