Barlotto, aka Barley Risotto

Instead of white arborio rice, I'm making a risotto inspired dish using barley instead. Being a whole grain, barley is much higher in fiber, vitamins, minerals, and protein compared to standard white rice. This barlotto is also vegetarian, dairy free, and stirring free. What does that mean? It means you won't have to labor over a pot of risotto, stirring continuously for an hour. Instead, you use your slow cooker to make the barley creamy. Just check back after work, and you're good to go for this side dish!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

The night before, soak your barley in 5 cups (1,200 g) water with 1 tbsp (18 g) salt. Cover, and refrigerate overnight

Step 2

In the morning, discard the soaking liquid. Add the soaked barley to a slow cooker with broth, nutritional yeast, and black pepper

Step 3

Cover and cook on low for 4-8 hours, stirring occasionally

Step 4

Alternatively, instead of broth, you can use 1 tbsp (18 g) better than bouillon, 1 tbsp (12 g) bouillon powder, or 3 pieces (12 g) of bouillon cubes, plus the same amount (3 cups, 720 g) of water

Step 5

The longer you cook it, the creamier the barley will be, but the more it will stick to the inside of the slow cooker. 4 hours and it will be a little bit creamy, slightly dry, and will stick minimally. 8 hours and it will be very creamy and rich, but a lot will be stuck to the sides of the pot

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