Friday, February 4, 2022

Barley and Rice with Butternut Squash from Vicki Delany

This makes a nice main dish for someone who doesn’t eat meat or is cutting down, and would also serve as a side dish for grilled fish or chicken.  The original recipe calls for 5 hours in the slow cooker on low, but I found it to be done after about 2 ½ hours and kept it on warm until dinnertime.  Quick and easy, nutritious and delicious.

Barley and Rice With Butternut Squash, Done in the Slow Cooker


4 cups chicken or vegetable broth

1 ½ cups water

1 medium butternut squash, peeled, seeded, and cubed.

1 cup pearl barley

½ cup long grin rice

½ thinly sliced leek, (white part only)

½ tsp dried thyme

¼ tsp black pepper

¼ cup grated parmesan cheese


Add broth, water, squash, barley, rice, leek, thyme, and pepper to the slow cooker.  Cover and cook on low for 2 ½ - 4 hours.

Stir in grated cheese and serve.

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  1. This sounds like another great combination, Vicki. We love all those ingredients - especially barley. Thanks!

  2. I agree. Sounds like another tummy warming goody.
    "½ cup long grin rice" Must be a type of rice I don't know! ;o)