Home Presenter Blogs The Morning Show Brown Rice and Barley Risotto with Pumpkin and Chicken

Brown Rice and Barley Risotto with Pumpkin and Chicken

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Brown Rice and Barley Risotto with Pumpkin and Chicken

12 oz Brown Rice

4 oz Pearl Barley

1 Chicken Breast diced

1 tablespoon of olive oil

1 red onion finely chopped

12 oz pumpkin peeled, seeded and diced

12 sage leaves

1 vegetable stock cube

2fl oz white wine

4 oz frozen peas

1 oz freshly grated parmesan cheese

Directions.

  1. Soak the rice and barley in water for 8 hours

  2. Pour the olive oil into the slow cooker and spread around the base and sides

  3. Drain the rice and barley and put in the cooker along with the chicken, onion, pumpkin and sage and 35 fl oz water and vegetable stock cube and the wine

  4. Cook for 3 hours or until all the liquid has been soaked up

  5. Before serving stir up the rice and add the peas and parmesan and cook for another 5 minutes.

  6. Season to taste.

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