Slow-cooker risotto-style barley and peas

Name: Slow-cooker risotto-style barley and peas
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 6 servings
Ingredients: 1 tsp Stock powder vegetable, (dissolved in 680ml water); 0.5 cup(s) Dry-style white wine (125ml); 1 cup(s) Pearl barley rinsed (200g); 2 whole Eschalot(s) finely chopped; 1.5 cup(s) Frozen green peas (180g); 0.333 cup(s) Grated parmesan cheese (25g)

Points®

Total Time

5 hr 10 min

Prep

10 min

Cook

5 hr

Serves

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

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.

Notes

Suitable to freeze for up to 1 month.

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Slow-cooker risotto-style barley and peas

Ingredients

Instructions

Notes

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