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Barley Stew

4 Inches (or so) yucca root
Water
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
Oregano
Basil
Cayenne
Tamari
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.


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