Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 Nice recipe! Could Pearl Barley be used for this recipe? (I'm not familiar with Pot Barley.) Thanks, Danamarie > > > This recipe is adapted from one in Betty Crocker's _Slow Cooker Cook Book_ 1999 (not > veggie, btw, although there is a section on veggie meals and some of the others are veggie > too.) I imagine one could cook it on top of the stove without incident, altering liquid > amounts and cooking time, for those who know about converting these things. > > I hadn't made this before - and we were both delighted with it. > > THREE-GRAIN MEDLEY (VEGAN) > > 2/3 c. Uncooked Wheat Berries > 1/2 cup uncooked wild rice > 1/2 cup pot barley > 1/3 cup chopped fresh parsley > 1 Tbsp grated lemon zest > 6 green onions, very thinly sliced > 3 cloves garlic > 4 cups vegetable stock > 1/4 cup finely chopped rehydrated sundried tomatoes > *ground cayenne pepper (strictly optional) to add towards the end of cooking, to taste. > > Mix all, cook on low 4 to 6 hours or until liquid is absorbed. > > Excellent - and good the next day too. > > This is said to serve six. We think eight, but we are light eaters. > > Enjoy! > > Best love, Pat > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 > Nice recipe! > > Could Pearl Barley be used for this recipe? (I'm not familiar with > Pot Barley.) Yes indeed - pearl barley was in the original. I just used the pot barley because I had it and wanted to say how *I* had made it ;-) The original also suggested to use a 2-ounce jar of diced pimientos, undrained, instead of the sundried tomatoes. And of course, you could steam some veggies - bell peppers come to mind - and use leftovers for stuffing them. love, pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 While on the subject of grains, I remembered that I had not offered this one to this group. It is remarkably good, and as a side dish turns an otherwise ordinary meal into a feast ;-) The recipe is adapted from one in Betty Crocker's _Slow Cooker Cook Book_ 1999 (not veggie, btw, although there is a section on veggie meals and some of the others are veggie too.) I imagine one could cook it on top of the stove without incident, altering liquid amounts and cooking time, for those who know about converting these things. I hadn't made this before - and we were both delighted with it. THREE-GRAIN MEDLEY (VEGAN) 2/3 c. Uncooked Wheat Berries 1/2 cup uncooked wild rice 1/2 cup pot barley 1/3 cup chopped fresh parsley 1 Tbsp grated lemon zest 6 green onions, very thinly sliced 3 cloves garlic 4 cups vegetable stock 1/4 cup finely chopped rehydrated sundried tomatoes Healthy pinch of ground cayenne pepper (not in the original recipel) to add towards the end of cooking, or more to taste. Mix all, cook on low 4 to 6 hours or until liquid is absorbed. Or on High for 2 1/2 hrs (I did). Serve with vegetables and salad - and garnish with more parsley and a slice of lemon. Excellent - and good the next day too. I froze the rest. This is said to serve six. We think eight, but we are light eaters. Enjoy! Best love, Pat Quote Link to comment Share on other sites More sharing options...
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