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Sweet Potato Barley Risotto in the Crock Pot

Sweet Potato Barley Risotto in the Crock Pot created by PaulaG

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.

Ready In:
8hrs 15mins
Serves:
Units:

ingredients

directions

  • Chop your onions finely.
  • 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.
  • 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.
  • Then add the garlic and rosemary and stir for about a minute.
  • Stir in the barley and stir until the barley is combined well.
  • Add the stock and bring to a boil.
  • Drain the sweet potatoes (if they were in water) and place into a large crockpot.
  • Pour the boiling stock mixture over top and stir well.
  • 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.
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@ladypit
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@ladypit
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"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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  1. Serah B.
    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.
    Reply
  2. death_by_parsnip
    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.
    Reply
  3. Good Vibe Goddess
    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.
    Reply
  4. MsBindy
    This is really good!! It cooked extremely quickly though. I thought I'd be serving it for dinner, but I'm eating it BEFORE lunch!! I expect it will hold up all day though and we'll have it for dinner (if there is any left!) I went pretty wild with my substitutions, but still loved it so felt I could place a rating. I used less onions (personal preference), and since I did not have sweet potatoes, I used some leftover peas that I had in the fridge....talk about a major substitution! I used vegetable bouillon (cubes), and since mine was just a little more concentrated than the recipe called for, I did not find that I needed to add any extra salt or pepper at the end like another reviewer. Barley is one of my favorite grains, so I'm sure my family will be seeing this around again!
    Reply
  5. PaulaG
    Sweet Potato Barley Risotto in the Crock Pot Created by PaulaG
    Reply
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