This easy, weeknight dish is filling, healthy and crockpot friendly!
Makes: 6 – 1.5 cup servings
2 1/4 c. red winter wheat berries
1 small onion, minced
24 oz. button mushrooms, sliced
1 Tbs. dried thyme leaves
8 oz. baby carrots, minced
4 cup vegetable broth
2/3 c. parmesan romano cheese, grated
2 Tbs. white wine vinegar
2 cups hot water
1/4 tsp. kosher salt
1/4 tsp. course ground black pepper
1 tsp. minced garlic
In large skillet over high heat, saute mushrooms, garlic and onion until fluids begin releasing. Add thyme leaves and wheat berries. Saute 2 minutes more. Transfer to crockpot.
Add carrots and broth to crockpot and turn on high, giving a quick mix before letting it cook about 3 hours.
Once wheatberries have burst, (risotto will be pretty dry at this point) add cheese, salt and pepper. Stir until incorporated. Add hot water and stir again until creamy consistancy (may have to add more water to liking) and cheese melts. Serve and enjoy!