Crock pot Barley Casserole
INGREDIENTS:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup uncooked pearl barley
1/2 cup plain or seasoned tomato juice
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon herbal salt substitute
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:
In heavy frying pan combine olive oil with onion and garlic and saute for 2 minutes until union is tender. Then combine all ingredients except pine nuts in a 3 quart slow cooker (do NOT use a larger crockpot). 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.