Guest guest Posted March 3, 2005 Report Share Posted March 3, 2005 I don't recall doing rice in a crockpot. I believe the recipes I saw called for " parboiled " rice (pre-cooked). However, I find better success with pasta by cooking it al dente (slightly firmer than normal) and adding about an hour or two before the end of making, say, a minestrone soup. 2 hours or so on low, and 1 hr on high (needs to be watched). I often use uncooked barley and add it in the beginning of a stew or soup. About a cup or so depending upon what I'm making. You need to add a little more water to accomodate it's expansion. Barley's also a good tool for " thickening " a stew or soup around 2/3rds of the way through the average recipe. Sorry to not be more definitive, but after so many years of crockin', I don't use recipes too often these days. Do try uncooked barley, though... wonderful grain. Millet would work, but more for a stew (and I think McDougall's recipe for a millet vegetable stew is in the archives). I suspect wheat or rye berries would work, but I've not tried them (no desire there!). One more thing about barley: when re-heating a portion of a stew or soup, it'll be thicker and you may need to add a little water to thin some. Barley and mushrooms work particularly well together, btw. Gotta run... FYI, Mark Quote Link to comment Share on other sites More sharing options...
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