Barley "Risotto" with Ham

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 5 hrs to 5 hrs 30 mins (low)
  • Stand: 5 mins

Barley "Risotto" with Ham

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Directions

  1. In a 3-1/2- or 4-quart slow cooker combine barley, broth, ham, carrot, lemon peel, lemon juice, thyme, garlic, and pepper.
  2. Cover and cook on low-heat setting for 5 to 5-1/2 hours. Stir in peas, cheese, milk, and butter. Cover and let stand for 5 minutes before serving.

From the Test Kitchen

*Tip:

If desired, substitute 1 cup 1-inch pieces fresh asparagus for the peas. Cover and let stand for 15 minutes before serving.

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Nutrition Facts (Barley "Risotto" with Ham)

  • Per serving:
  • 363 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 33 mg chol. ,
  • 1467 mg sodium ,
  • 52 g carb. ,
  • 12 g fiber ,
  • 18 g pro.
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