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1/2 cup wheat berries 1 1/4 lb. fresh mushrooms,sliced 3 - 14 oz.cans chicken broth 1 2/3 cups converted rice 1/2 cup chopped shallot 3 cloves garlic, minced 1 tsp.dried oregano,crushed 1/4 tsp.each salt and pepper 4 oz. Asiago cheese, finely shredded 3 Tbsp.butter,cut up 1 cup sliced mushrooms 1 small yellow sweet pepper,chopped Fresh Italian(flat leaf) parsley |
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In a small saucepan combine wheat berries and 1 1/2 cups water;bring to boiling. Reduce heat. Simmer,covered,30 minutes. Drain.
Lightly coat inside of 4-to 5- quart slow cooker with nonstick cooking spray. Place wheat berries,mushrooms,broth,rice,shallots,garlic,oregano,salt and pepper in cooker. Cover; cook on low-heat setting 4 hours or until rice is tender. Stir cheese and butter into rice.Turn off cooker. Let stand,covered,15 minutes. Stir in additional broth if risotto is too dry.Meanwhile,saute the 1 cup sliced mushrooms in a small amount of olive oil; set aside. To serve risotto,top with sweet pepper,sauteed mushrooms, and parsley. Makes 12 side-dish servings Recipe adapted from Better Homes and Gardens Annual Recipes..2008 |