Slow Cooker Barley with Spring Vegetables
4 tablespoons unsalted butter -- (1/2 stick)
1 1/2 cups pearl barley -- rinsed and picked over
1 medium onion -- finely chopped
1 cup chopped celery
2 medium carrots -- chopped
1/2 cup chopped red bell pepper
1 cup chopped mushrooms -- of your choice
3 cups broth -- vegetable
1 cup peas -- fresh or frozen, thawed
salt and freshly-ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
In a slow cooker, combine 3 tablespoons of the butter, the barley, onion,
celery, carrots, bell pepper, mushrooms, and broth. Cover and cook on HIGH for
1 hour. Stir in peas and salt and pepper to taste. Cook for 1 hour more, or
until the barley is tender and the liquid absorbed. If the barley is too dry,
stir in a little warm water.
Stir in the remaining 1 tablespoon butter. Stir in the cheese. Serve hot.
Serves 6.
AuthorNote: Northern Italian cooks prepare barley like risotto and call the
finished dish 'orzotto'. This version has a springtime flavor from a variety of
fresh vegetables. Serve as a side dish with roast [2Favorite] or as a meatless
main meal.
Cuisine:
"Italian"
Source:
"The Italian Slow Cooker by Michele Scicolone, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 305 Calories; 10g Fat (27.2% calories
from fat); 9g Protein; 49g Carbohydrate; 11g Dietary Fiber; 23mg Cholesterol;
96mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.
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