Barley and Basmati Rice Risotto

Presented by: Nancy Beveridge

serves 6


  • 1 T olive oil
  • 1 T butter
  • 1 T fresh chopped garlic
  • 1/2 t salt and pepper
  • 1/2 t red pepper flakes
  • 1/2 t garlic salt
  • 5 green onions, including greens, sliced 1/4 inch
  • 3/4 cup chopped red pepper
  • 1 1/4 cup pearl barley
  • 3/4 cup basmati rice
  • 4 cups low sodium chicken broth
  • 14-16 oz. squash – fresh or frozen, if fresh peeled and seeded, cut into 1/2 inch cubes
  • 1/4 cup chopped fresh basil
  • 1/4 cup grated parmesan cheese
  • 2 T chopped fresh parsley
  • 1 cup chopped tomatoes
  • 1 cup shredded zucchini


In a 12” skillet heat oil and butter on medium-high heat. Add green onions, red pepper, and garlic. Sauté until golden. Add barley and rice and cook until golden. Transfer to a 6 quart slow cooker and add broth, squash, salt, pepper, red pepper flakes, and garlic salt.

Cover and cook on high for 2-3 hours or until liquid is absorbed and squash (if fresh) is tender. Uncover and add parmesan, fresh parsley, basil, and zucchini, season with salt and pepper as needed. Stir gently and serve with a touch of chopped tomato.


Post new comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.
  • All comments are subject to approval.
  • reserves the right to remove posts, at our discretion, which include inflammatory comments, comments that are off-topic, personal attacks or obscene language, or that are otherwise deemed objectionable.
  • By submitting your comment for publication on, you agree to abide by our terms of service: