Slow Cooker Beef Stew
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Dinner Tonight: Barley Risotto With Cauliflower And Red Wine
Ingredients
- 7 to 8 cups vegetable or chicken stock
- Salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion, minced
- 2 garlic cloves, minced
- 1 1/2 cups barley
- 1 cauliflower, stems removed and the florets broken up into small pieces
- 1 cup red wine
- 3 tablespoons fresh parsley, chopped
- 2 ounce Parmesan cheese, grated (about 1/2 cup)
Instructions
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