• 1 T. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 c. uncooked pearl barley
  • 1/2 c. plain or seasoned tomato juice
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. dried oregano leaves
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 1 green or red bell pepper, chopped
  • 1 c. chopped mushrooms
  • 2-1/2 c. vegetable broth
  • 1/3 c. toasted pine nuts

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  1. In small microwave-safe dish combine olive oil with onion and garlic. Microwave on High for 2 minutes until onion is tender.
  2. Then combine all ingredients EXCEPT pine nuts in a 3 quart slow cooker (do NOT use a larger slow cooker).
  3. Cover. Cook on Low for 6-8 hours until barley and vegetables are tender.
  4. Sprinkle with nuts just before serving.

NOTE: If you have a newer slow cooker, check the barley at 4-1/2 hours to see if it’s done.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

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