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    You are in: Home / Recipes / Sweet Potato Barley Risotto in the Crock Pot Recipe
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    Sweet Potato Barley Risotto in the Crock Pot

    Sweet Potato Barley Risotto in the Crock Pot. Photo by PaulaG

    1/1 Photo of Sweet Potato Barley Risotto in the Crock Pot

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    ladypit's Note:

    For Christmas 2005 my sweet husband got me a bunch of low fat cookbooks. So for my favorite has been a Canadian one called "125 Best Vegetarian Slow Cooker Recipes" by Judith Finlayson. This is an adaptation of a recipe from that cookbook that we enjoyed. If you desire some cheese can be sprinkled on the finished product, but we didn't think it needed it. For the record, I used an olive oil infused with garlic. Olive or vegetable would be good here.

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    Units: US | Metric


    1. 1
      Chop your onions finely.
    2. 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. 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. 4
      Then add the garlic and rosemary and stir for about a minute.
    5. 5
      Stir in the barley and stir until the barley is combined well.
    6. 6
      Add the stock and bring to a boil.
    7. 7
      Drain the sweet potatoes (if they were in water) and place into a large crockpot.
    8. 8
      Pour the boiling stock mixture over top and stir well.
    9. 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.

    Ratings & Reviews:

    • on February 16, 2007


      I felt like the flavors didn't blend well--I liked the sweet potatoes, I liked the barley, I liked the onion, I liked the spices, etc. and the texture of everything turned out very nicely, but the flavors just didn't seem to come together for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2006


      I also wanted to like this, but it just didn't work for me. The taste was really bland and flat. I am going to try to add some other spices to the leftovers (Warning: this makes a LOT!). On the flip side, the texture of the barley was wonderful and chewy -- not mushy like when I cook it on the stove.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2006


      I wanted to love this, but merely liked it.... I love the idea and may tweak the idea a little. It definately did need salt and pepper, as it was a little bland.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Sweet Potato Barley Risotto in the Crock Pot

    Serving Size: 1 (98 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.4
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 44.3 mg
    Total Carbohydrate 77.2 g
    Dietary Fiber 14.4 g
    Sugars 5.6 g
    Protein 9.0 g

    The following items or measurements are not included:

    vegetable stock

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