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Slow Cooker Mushroom Barley Risotto

3/29/2020

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  • 2 cups pot barley rinsed and drained
  •  2 pkg dried porcini mushrooms cut or broken in 3/4-inch (2 cm) pieces
  •  4 shallots halved lengthwise and thinly sliced crosswise
  •  4 cloves garlic minced
  •  1 tablespoon chopped fresh thyme
  •  1 1/2 teaspoon salt
  •  1/2 teaspoon pepper
  •  2 cups grated parmesan cheese
  •  3 tablespoons butter cubed
  •  4 teaspoons lemon juice
  •  2 tablespoons chopped fresh parsley

In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.

Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.

Makes 8 to 10 servings.
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long before it was cool to be a minimalist, live a sustainable life, become a zero waste warrior we just called it simple living  or what  some could not resist calling us....'those damn hippies....not much has changed in the years since, except the wording...now some can not resist calling us.... 'those damn natural nuts'...hence the name.
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  • Welcome
    • Contact
  • Cleaning Products
    • Why I do What I do
    • Covid-19 Cleaning Tips
    • ingredients I use
  • Stock the Pantry
    • From My Kitchen
  • shop
  • Green Goddess Campaign
    • Simple Living Blog
  • Stand Out & Get Noticed
    • COVID-19 & Your Business