Slow Cooker Leek and Barley Risotto

[Olga Drozd]

Slow Cooker Leek and Barley Risotto

In addition to being a tasty side dish, this tasty "risotto," makes an interesting centerpiece of a light meal, served with a salad and hot, crusty bread.

*Works in slow cooker from 3 1/2 to 6 quarts.

1 Tablespoon vegetable oil
3 leeks, white part only, cleaned and thinly sliced (see tips, below)
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
2 cups barley, rinsed (see tips, below)
1 can (28 oz / 796 mL) tomatoes, including juice, coarsely chopped
3 cups vegetable stock or water
Freshly grated Parmesan cheese, optional

In a skillet, heat oil over medium heat for 30 seconds.  Add leeks and cook, stirring, until softened, about 5 minutes.  Add salt, cracked black peppercorns and barley and cook, stirring, for 1 minute.  Add tomatoes with juice and stock and bring to a boil.  Transfer to slow cooker stoneware.

Cover and cook on LOW for 8 hours OR on HIGH for 4 hours, until barley is tender.  Stir in Parmesan, if using, and serve piping hot.  In season, serve with some steamed yellow waxed beans, tossed with butter, lemon juice and finely chopped fresh dill.  Serves 4 to 6.

TIPS: To clean leeks:  Fill sink full of lukewarm water.  Split leeks in half lengthwise and submerge in water, swishing them around to remove all traces of dirt.  Transfer to a colander and rinse under cold water.
Use whole, pot or pearl barley in this recipe.