Slow Cooker Spinach and Halloumi Pearl Barley Risotto
A delicious vegetarian meal or side dish with spinach and halloumi
- 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.
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.
Dice the halloumi and stir it through as well reserving some to place on top.
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