Slow-Cooker Pearl Barley with Mushrooms

Inexpensive pearl barley makes a hearty lunch packed with nutrients. For the best flavor with the least effort, cook the barley in a slow cooker.

Recipe author

Servings:

Pearl barley

Carrots

Celery root

0.5

Onion

Oyster mushrooms

250

Chicken broth

Bell pepper (frozen is fine)

Dill (dried)

Parsley (dried)

Bay leaf

Vegetable oil

Fresh herbs

Dried spices

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 4 g

Fats 12 % 2 g

Carbohydrates 65 % 11 g

80 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients. Rinse the pearl barley well, cover it with cold water, and let it soak for a few hours or overnight so it swells. Drain and rinse it well again.
Step 2:

Cut the carrots into thin strips.
Step 3:

Grate the celery root on the coarse side of a grater.
Step 4:

Trim the outer membrane off the mushrooms and cut them into cubes.
Step 5:

Cut the onion into medium cubes.
Step 6:

Pour the vegetable oil into the slow-cooker pot, add the carrots, onion, and pearl barley, and season with salt and pepper.
Step 7:

Then add the celery root, mushrooms, and bell pepper, season with your spices, and add the bay leaf and dried herbs.
Step 8:

Pour the chicken broth over everything. The liquid should cover the vegetables and barley by about 1.5–2 cm (roughly 3/4 inch).
Step 9:

Set the pot in the slow cooker, choose the "Buckwheat" program, and start cooking.
Step 10:

Season the finished dish with fresh herbs, spoon it into bowls, and serve.