E-Newsletter  |

 Follow us:

The Instagram logo

A photo of a dish of root vegetable risotto

Free-from – Root Veggie Barley Risotto Recipe

A meat- and dairy-free hearty winter main

Serves:

3

Ingredients

  • 475 ml water
  • 92g barley
  • 65g diced carrots
  • 75g diced turnips, peeled
  • 67g diced sweet potatoes or 70g winter squash
  • 2 cloves garlic, minced
  • ½ tsp dried oregano
  • ½ tsp dried sage
  • 56g minced greens (such as turnips, kale, etc.)
  • ½ tsp lemon zest
  • Salt and pepper, to taste

* In the morning, add all the ingredients except for the greens, lemon zest and seasoning to the slow cooker and cook on low for 7 to 9 hours.

* Thirty minutes before serving: add the greens and lemon zest. Right before serving, add salt and pepper to taste. Also add more oregano and/or sage if needed.

Recipe courtesy of Vegan Slow Cooking For Two or Just for You by Kathy Hester, published by Fair Winds.

                                         

Read more recipes from Rude Health Magazine...

Read the Food articles archive...