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So here I am on my quest to eat better in 2015 and I think I’m 1-for-1. Found this recipe, courtesy of Clean Living Magazine and loved that it involves a crock pot, EASY…SCORE! This “risotto” has some interesting flavors with the fennel and the soft onion flavors of the leeks. It didn’t originally call for S&P so I added that as well as dill which is a favorite herb of mine. Next time I think I’ll add some peppers to spice it up a bit.
The good news? 2 Cups = only 370 calories, 2 grams of fat, 63 grams of fiber and 25 grams of protein!
28 oz. diced tomatoes, with juice
2 large leeks, thinly sliced
1 large bulb fennel, cored and thinly sliced
2 cups farro, rinsed
1 1/2 cups chicken broth
2 Tbs. tomato paste
Salt and pepper to taste
1 lb. medium shrimp, peeled and deveined (thawed if frozen)
2 Tbs. chopped flat leaf parsley or fresh dill
In a 5-qt. slow cooker, add tomatoes, leeks, fennel, farro, broth, tomato paste and 1 1/2 cups water; stir to mix in tomato paste well and season with salt and pepper. Cover and cook on high for 2 hours, stirring about every 30 minutes.
Remove lid, add shrimp and stir to combine. Replace lid and cook for an additional 30 minutes, stirring after 15 min, until shrimp are pink and opaque. Garnish with parsley or dill and serve with a side kale/spinach salad.