I can’t stop. I won’t stop. No, I’m not trying to be Miley. I don’t want to get anywhere near Robin Thicke. I would rather make risotto out of grains than twerk. Once I realized that the risotto cooking method works for just about any grain, I haven’t been able to stop making grain risottos for dinner. I’ve conquered steel-cut oat risotto and I’ve gotten my stir on with farro and kale . The time had come to let my slow cooker do some of the work.
Continue reading: Slow-Cooker Barley and Chickpea Risotto