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
Ingredients:
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
Directions:
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.
