Go to: Just Slow Cooking Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Barley Stew

4 Inches (or so) yucca root
4 Stalks broccoli
1 Red bell pepper
1 Green bell pepper
8 oz (or so) mushrooms
1 md Red onion
Cooking vermouth wine
Balsamic vinegar
1 1/2 c Barley
More water

Cut off about 4 inches of yucca root, peel and cut. Put in boiling water until it begins to soften, about 15 minutes.

Put cooking wine and a little balsamic viniger in a standard large sauteing pan, and begin to heat. Chop up brocalli, add, stir a bit, then chop peppers, add to pan stir. Do the same with the mushrooms and onions. Stir everything until onions are transpartent. If everything is timed correctly, it will work.

Add vegetables and yucca root and barley to slow cooker, then add oregan, basil, cayanne, and tamari to taste. Maybe a teaspoon or two of oregano and basil, a pinch or cayanne, and maybe a tablespoon of tamari. Fill slow cooker almost full of water(assuming a four quart slow cooker), stir, and set on low for 8-10 hours.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.