Barley & Chickpea Risotto

5 c. vegetable broth

2 c. hulled barley, rinsed

1 15-oz. can chickpeas, drained and rinsed

1 c. water

3 carrots, minced

1 onion, finely chopped

1/2 head cauliflower, cut into small pieces

4 garlic cloves, minced

1 t. dried thyme

1-1/2 T. freshly squeezed lemon juice

1/3 c. grated Parmesan cheese

4 T. chopped fresh parsley, for garnish

Put the broth, barley, chickpeas, water, carrots, onion, cauliflower, garlic, and thyme in a 6-qt. slow cooker. Stir to combine. Cover and cook on low for 6-7 hours, or until the barley is tender and has absorbed most of the liquid.

Stir in the lemon juice and Parmesan cheese. Serve garnished with parsley.

Serves 8.

The Easy Heart Healthy Cookbook for Slow Cookers, p. 54.