Slow Cooking Fuel for you!

In a hurry to get a gourmet meal on the table? 
I am going to show you how to make a delicious gourmet quality meal with :20 minutes of prep time- and when you return home from work or school- you will be ready to enjoy dinner!

During our cool winter months try different grains- Rice contains measurable levels of Arsenic in it (1)  Farro is an ancient grain you may also know as Spelt, Emmer, & Eincorn, it  looks like rice and has nutritional benefits that include:
- Farro is filled with Magnesium which can relief tension and menstrual cramps!

Chicken Farro Mushroom Risotto:

Looking for an alternative to rice for dinner?


2 1/4 cups low-sodium chicken broth
1 cup whole farro
1/2 lb button mushrooms, halved or quartered if large
1 leeks, white and light green parts only, halved and sliced
1 3-inch piece Parmesan rind and 1/3 cup grated Parmesan, plus more grated for serving
1 bay leaf
pinch ground nutmeg
kosher salt and black pepper
4 small boneless, skinless chicken thighs (about 1 pound)
1 cup of Fresh frozen peas
1/4 cup chopped fresh flat-leaf parsley leaves


1) Combine the broth, farro, mushrooms, leeks, Parmesan rind, bay leaf, nutmeg, 1 teaspoons salt, and  1/2 teaspoon pepper in a 4- to 6-quart slow cooker. Top with the chicken.
2) Cover and cook until the chicken is tender, on low for 4 to 4 ½ hours or on high for 3 hours on low (this will shorten total recipe time).
3)  Stir in frozen pea to the slow cooker the last 10 minutes
3)  When cooking is completed- Discard the Parmesan rind and bay leaf. Using 2 forks, shred the chicken into large pieces. Stir in grated Parmesan.

Sprinkle the risotto with the parsley and serve with additional grated Parmesan on a bed of arugula.   Enjoy this reduced calorie Risotto!

Makes 4 servings:   425 calories / serving   36g Protein  197 mg Calcium

Modified Recipe Inspired by Lindsay Hunt / Real Simple 2013