Mix & Match & Make it your own Barley Risotto!

INGREDIENTS:

1-1/2 tablespoons extra virgin olive oil

3 small zucchini's, chopped

3 garlic cloves, minced

1/2 head cauliflower, cut into small florets

1/2 small yellow onion, minced

4 sprigs fresh thyme

1-1/4 cups pearl barley, rinsed

2-1/2 cups less-sodium chicken or vegetable broth

1-1/4 cups water

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1-1/2 tablespoons fresh lemon juice

3 tablespoons chopped fresh parsley

* For topping after it's cooked, (optional) 1/3 cup grated Parmesan cheese

DIRECTIONS:

Throw everything except the parmesan and lemon juice into slow-cooker. Cook on high 2 to 2-1/2 hours or until barley is tender and most liquid is absorbed.

Remove and discard thyme sprigs; stir in lemon juice. Serve in warm bowls garnished with cheese and  more parsley.

*** Note!!! This recipe is AWESOME because you can really make it you own.  Sometimes I make it with grilled shrimp on top, or grilled mushrooms are AWESOME!!!  You can also add a can of chickpeas to the crock-pot to add protein while still keeping it vegetarian!!!  Add different veggies like peppers or carrots, peas, Beets (to make it pretty and pink) sweet potatoes... MAKE IT YOUR OWN!

Calorie count and serving size may very according to how many veggies you put in, and what, if any protein you use.  I usually eat about 1 & 1/2 cups for a serving.  just to give you a gage, 1 cup of cooked barley contains 150 calories!