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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
1 1/2 c Barley
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.
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