2 cups water,
1/2 cup barley,
1/2 cup diced carrots,
1/2 cup diced sweet potatoes,
1/2 cup diced white potatoes,
1/2 cup diced winter squash,
2 teaspoons minced garlic,
1 teaspoon thyme,
1 teaspoon oregano,
1 teaspoon kosher salt
1/2 teaspoon black pepper.
Barley is a hearty grain, making it a good fit for slow-cooking. Due to the chewiness and look of this dish, it resembles a risotto. In your mini Crock-Pot, add 2 cups water, 1/2 cup barley, 1/2 cup diced carrots, 1/2 cup diced sweet potatoes, 1/2 cup diced white potatoes, 1/2 cup diced winter squash, 2 teaspoons minced garlic, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cover your Crock-Pot and cook on low heat for 7 to 9 hours. This risotto is ready to go at this stage, but you can add chopped spinach or kale toward the end of the cooking time and allow the risotto to cook another 30 minutes. While this dish is good on its own, it also makes a good side dish with roasted chicken or baked salmon.
Cook Time 7 to 9 Hours on Low Heat.