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Click here to SUBSCRIBE to #TheDomesticGeek: http://bit.ly/1dn24vP Visit my website for MORE printable recipes: https://thedomesticgeek.com/ Full Recipe Below! ____________________________________________________________________ Browse & shop my eBooks: https://the-domestic-geek.myshopify.com/ Visit my Healthy Meal Plans website to start Meal Planning Now: https://www.healthymealplans.com/ Purchase my Cookbook Meals Made Easy Here: https://amzn.to/2KaTipj ____________________________________________________________________ SHOP THIS VIDEO: Favorite & Frequently used items: https://www.amazon.com/shop/thedomest... Crock Pot - http://amzn.to/2nkivii Soup Bowls - http://amzn.to/2oDO7Re ____________________________________________________________________ FOLLOW ME: Website: http://thedomesticgeek.com/ Healthy Meal Plans Website: https://www.healthymealplans.com/ Instagram: / thedomesticgeek1 Facebook: / thedomesticgeek1 Twitter: / @saralynncauchon Pinterest: / thedomesticgeek ____________________________________________________________________ More Recipes Weekly Meal Prep: http://bit.ly/1tKw79f Stuffed Peppers: http://bit.ly/1zNyDdp Salad-In-A-Jar: http://bit.ly/13ENNXz Mushroom Barley Risotto 1 tbsp olive oil 1 small yellow onion, diced 2 cloves garlic, minced 2 cups mushrooms, sliced ¼ cup white wine OR mushroom broth 1½ cups pearl barley 4 cups mushroom or vegetable broth 1 cup carrots, finely diced 1 tsp fresh thyme leaves ½ cup parmesan, freshly grated 1 tbsp red wine vinegar salt and pepper In a large frying pan, heat oil over medium high heat. Add onion and sauté until translucent, between 3-4 minutes. Add garlic and sauté for another 30 seconds. Add mushrooms and cook until they begin to release their moisture, between 7-9 minutes. Add white wine and cook until reduced by half. Pour mushrooms into slow cooker. Add carrots, barley, vegetable broth, thyme, salt and pepper. Cover and cook for 3 hours on high or 6 hours on low. If risotto is too dry, add more vegetable broth until it reaches desired consistency. Stir in red wine vinegar and parmesan. Serve immediately or freeze for up to six months. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon