SLOW COOKER MUSHROOM BARLEY RISOTTO
INGREDIENTS
2 tbs coconut oil
1 large onion - finely chopped
himalayan salt and pepper
450g mushrooms - sliced
1 + 1/2 cups pearl barley, quinoa or rice
4 sprigs fresh thyme
250 g carrots, finely chopped
3 cups vegetable broth
1 tbs red wine vinegar
1/4 cup fresh flat leaf parsley - chopped
vegan ‘cheese’ or goats feta to top
METHOD
Heat coconut oil in a large fry pan over medium high heat.
Add the onions, salt and pepper and cook until browned.
Add the mushrooms and continue to cook until browned - stirring occasionally.
Stir in the barley and thyme and cook until the barley is just golden.
Transfer to a slow cooker and add the carrots and stock.
Cover and cook on high for 3 hours until the liquid is absorbed and the barley and carrots are tender.
Discard the thyme and stir in the vinegar, parsley and more salt and pepper if needed.
Top with preferred cheese before serving.