Three-Grain Medley

[Guest guest]

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 hadn't made this before - and we were both delighted with it.

 

THREE-GRAIN MEDLEY

 

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