Slow Cooker Spinach and Halloumi Pearl Barley Risotto
A delicious vegetarian meal or side dish with spinach and halloumi
Prep Time 5 minutes minutes Total Time 6 hours hours 5 minutes minutes
- 1 onion chopped finely
- 2 cloves garlic chopped finely
- 200 g pearl barley
- 600 ml vegetable stock made using freshly boiled water and 2 tsp vegetable bouillon
- 75 g fresh spinach chopped finely
- 40 g light halloumi cut in small pieces
Place the onion, garlic, pearl barley and vegetable stock in the slow cooker.
1 onion, 2 cloves garlic, 200 g pearl barley, 600 ml vegetable stock
Cook on low for 5-6 hours, keeping an eye on the pot at the end of cooking to check for sticking.
Chop the spinach finely and stir it through the pearl barley.
75 g fresh spinach
Dice the halloumi and stir it through as well reserving some to place on top.
40 g light halloumi
Season with pepper and serve as a light meal with salad.
Calories: 232kcal | Carbohydrates: 44g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 740mg | Potassium: 284mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2080IU | Vitamin C: 7.8mg | Calcium: 142mg | Iron: 1.8mg