WELLNESS TIP: Cooked Mushrooms have higher amounts of niacin, potassium and zinc

TRY THIS RECIPE: Cooker Mushroom Barley Risotto Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped Kosher salt and freshly ground black pepper 1 pound cremini mushrooms, sliced 1 ½ cups pearl barley 4 sprigs fresh thyme 8 ounces carrots, finely chopped 3 cups lower-sodium vegetable broth 1 ounce Parmesan, grated (2/3 cup) 1 tablespoon sherry vinegar ¼ cup chopped fresh flat-leaf parsley Directions Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes. Transfer to a 6-quart slow cooker and add the carrots, broth, 1 ½ cups water and ¼ teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours. Discard the thyme and stir in the Parmesan, vinegar, ½ teaspoon salt and ¼ teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper.