Crockpot -- Creamy Barley

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* Exported from MasterCook *

 

Creamy Barley

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 4 Preparation Time :0:00

Categories : Rice & Grains Side Dishes

The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1/2 cup chopped onions

1 teaspoon minced garlic

1 cup pearl barley

3/4 cup dry white wine

6 cups vegetable broth

3 tablespoons butter or margarine

2 tablespoons lemon juice

3 tablespoons chopped fresh parsley

2 teaspoons chopped fresh chives

1 teaspoon dried chervil

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese -- (to 3/4 cup)

 

In a skillet on medium-high heat, heat olive oil and sauté onions until soft.

Add garlic and barley and cook for 1 minute. Pour in wine and cook until most

of the wine is absorbed. Transfer mixture to the slow cooker.

 

Add 4 cups of the broth, stir to combine, cover and cook on low heat for 4

hours. Stir and determine if you wish to add up to 2 more cups of vegetable

broth to make barley more creamy.

 

Add butter, lemon juice, parsley, chives, chervil, salt & pepper. Cook for 2 to

4 hours. Just before serving, stir in Parmesan cheese. Taste and adjust

seasonings.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 643 Calories; 25g Fat (35.7% calories

from fat); 19g Protein; 82g Carbohydrate; 13g Dietary Fiber; 35mg Cholesterol;

2722mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 5 Fat.

 

NOTES : Barley acts like Arborio rice: the starch forms a creamy sauce. For a

change, try adding sauteed mushrooms, several colors of sauteed bell peppers, or

artichokes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4826 1034