Slow-cooker barley and double-mushroom pot
4
Points®
Total time: 4 hr 40 min • Prep: 30 min • Cook: 4 hr 10 min • Serves: 8 • Difficulty: Easy
Ingredients
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Garlic
4 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Olive oil
1 tbs
Mushrooms
240 g, button variety, sliced
Shiitake mushrooms
100 g, sliced
Brown onion
1 medium, finely chopped
Fresh thyme
1 tbs, chopped
Dried chilli flakes
¼ tsp
Kent pumpkin
1000 g, (1kg), cut into 2cm pieces
Canned diced tomatoes
2 400g can, (2 x 400g can)
Stock powder
2 tsp, vegetable
Pearl barley
1¼ cup(s), rinsed, drained (250g)
Shaved parmesan cheese
½ cup(s), (40g)
Instructions
1
Combine parsley, one-third of the garlic and lemon rind in a small bowl. Season with salt and pepper. Cover and place in fridge.
2
Heat oil in a large non-stick frying pan over medium heat. Add mushrooms and onion and cook, stirring, for 10 minutes or until softened and beginning to brown. Season with salt and pepper. Add remaining garlic, thyme, and chilli flakes and cook, stirring, for 30 seconds, or until fragrant. Transfer vegetable mixture to a 4.5 litre (18-cup) slow cooker.
3
Dissolve stock powder in 1 litre (4 cups) hot water. Add pumpkin, tomato, stock and barley to cooker and stir to combine. Cook, covered, on low for 4 hours, adding extra water to stew if too thick. Serve sprinkled with reserved parsley mixture and cheese.
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