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Ingredients

• 2 teaspoons  fennel seeds
• 1   large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
• 1 cup  pearl barley, or short-grain brown rice
• 1   small carrot, finely chopped
• 1   large shallot, finely chopped
• 2 cloves  garlic, minced
• 4 cups  reduced-sodium chicken broth, or "no-chicken" broth
• 1-1 1/2 cups  water, divided
• 1/3 cup  dry white wine
• 2 cups  frozen French-cut green beans
• 1/2 cup  grated Parmesan cheese
• 1/3 cup  pitted oil-cured black olives, coarsely chopped
• 1 tablespoon  freshly grated lemon zest
•   Freshly ground pepper, to taste

Description

This Convenient Alternative To Traditional Stovetop Risotto Uses Healthy, Fiber-rich Whole Grains--either Barley Or Brown Rice--seasoned With Parmesan Cheese, Lemon Zest And Oil-cured Olives. The Gentle, Uniform Heat Of A Slow Cooker Allows You To Cook A

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