Free-from – Root Veggie Barley Risotto Recipe
A meat- and dairy-free hearty winter main
Serves:
3
Ingredients
- 475 ml water
- 92g barley
- 65g diced carrots
- 75g diced turnips, peeled
- 67g diced sweet potatoes or 70g winter squash
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ½ tsp dried sage
- 56g minced greens (such as turnips, kale, etc.)
- ½ tsp lemon zest
- Salt and pepper, to taste
* In the morning, add all the ingredients except for the greens, lemon zest and seasoning to the slow cooker and cook on low for 7 to 9 hours.
* Thirty minutes before serving: add the greens and lemon zest. Right before serving, add salt and pepper to taste. Also add more oregano and/or sage if needed.
Recipe courtesy of Vegan Slow Cooking For Two or Just for You by Kathy Hester, published by Fair Winds.
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