This vegetarian slow cooker recipe, adapted from a Good Housekeeping recipe, offers a hearty meatless meal (both economical and a chance to eat low on the food chain) that also incorporates an alternative whole grain, barley, in an unexpected way. Both nourishing and versatile, this risotto is great on its own or as a side dish to meats.
- 2tablespoon plant-based butter or olive oil, divided
- 1 small onion, minced
- 2 sprigs fresh thyme
- 2Cup pearl barley
- 4cup low sodium vegetable broth
- 2cup water
- 1 large (2 1/2-pound) butternut squash, peeled and seeded, cut into 1/2-inch cubes
- 1teaspoon sea salt, divided
- 1/4teaspoon ground black pepper
- 2tablespoon fresh flat-leaf (Italian) parsley leaves, chopped, optional condiment
- In a flat skillet, melt 1 tablespoon butter or oil on medium-high heat. Add in the onion and cook an additional minute or until golden, stirring often. Add in thyme sprigs; cook for 30 seconds. Stir in the barley and cook another minute or until toasted and golden, stirring often.
- Transfer the barley mixture to a large slow cooker. Pour in the broth, water, squash and 1/2 teaspoon sea salt. Cover and cook on HIGH 3 1/2 to 4 hours or until liquid is absorbed and squash is tender.
- Uncover; discard thyme. Stir in the remaining tablespoon butter, ½ teaspoon salt, and the ground black pepper. Gently stir until butter melts. Garnish with parsley if using.
FOOD ENERGY:
ROOT: onion
SACRAL: vegan butter
SOLAR PLEXUS: onion, butternut squash, barley
HEART: thyme, parsley
THROAT: vegetable broth
CROWN: made with Love
You can top the risotto with a vegan parm cheez. Here is a favorite of mine:
⅔ cup raw cashews *
¼ cup nutritional yeast
½-1 teaspoon sea salt
Place the ingredient in a food processor or small high speed blender and process into a fine crumb or meal. For a nut free version, try 1/3-1/2 cup hemp seeds instead of the cashews.