Barley Crockpot Casserole

by Katrina
(Arizona)

My two boys are always eating! It is no surprise, they spend their days running around like crazy.

I've found I often have to fix recipes so that they are actually satisfied. This can be hard considering how hard it is to get kids to eat nowdays.

This recipie is a family favorite, and keeps the boys from eating all night long!!

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Ingredients:

1 tablespoon butter or coconut oil
1 onion, chopped
3 cloves garlic, minced
1 cup pearl barley, soaked in water with 1 TBS lemon juice overnight, then rinced.
1/2 cup plain or seasoned tomato juice
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1 red bell pepper, chopped
1 cup chopped mushrooms
2-1/2 cups vegetable broth
1/3 cup toasted pine nuts

Preparation:

The night before you want to eat this recipe, soak the barley in a glass bowl with plenty of water and a tablespoon of lemon juice mixed in. The barley will soak the water up so be sure to not only cover the barley but add plenty of extra liquid. You can skip this step, but the barley will be much more difficult to digest. There are some great articles on Natural Parenting Advice about this. Check out the Grains & Nuts section of Healthy Food List

In the morning, drain the water and rinse the barley.

In small frypan combine butter or coconut oil with onion and garlic. Saute on medium high for 2 minutes until onion is tender.

Combine all ingredients except pine nuts in a 3 quart slow cooker. Do NOT use a larger crockpot unless you plan to double the recipe. You will get dry results otherwise.

Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving.

4 servings

If you have a newer crockpot, check the barley at 4-1/2 hours to see if it's done.