Slow Cooker Barley with Toasted Pine Nuts

Slow Cooker Barley with Toasted Pine Nuts

This can be a meal by itself. I usually mix Pearl Barley and Camargue Mahogany Rice, which is rice from the Camargue area in France, and has a nutty flavor providing this dish a pleasant texture and presentation. This dish goes nicely with any meat or poultry dish.

Ingredients for Barley with Toasted Pine Nuts

  • 1 cup uncooked Pearl Barley
  • 1 cup Camargue Mahogany rice or 2 cups Pearl Barley 1 medium red bell pepper, chopped
  • 1 medium onion chopped
  • 6 cups mushroom stock (vegetable or chicken stock) Freshly ground pepper and salt to taste
  • 1/4 cup pine nuts, toasted Chopped parsley for garnish

  • Directions for Barley with Toasted Pine Nuts

    1. Add all ingredients to VitaClayTM pot except the pine nuts and parsley.
    2. Cover and set on Slow Cooking-Stew to cook for about 2 hours or until barley is tender but still al dente, and liquid is absorbed. Check for seasonings and adjust.
    3. Toast pine nuts in a dry skillet over medium heat or on a baking sheet in the oven at 350 degrees for a few minutes to bring out their natural flavors. When ready to serve, mix into barley mix and serve with a sprinkle of chopped parsley.

    Makes 6 servings.

    Health Note:

    Pine nuts are the edible seeds from several varieties of pine trees.

    There are two main varieties: The Mediterranean or Italian pine nut and has a light delicate flavor and the Chinese pine nut has astrong, pungent flavor. Pine nuts are somewhat more expensivethan other nuts, due to a labor-intensive harvesting process.

    Pine nuts are a good source of iron, containing almost 3 milligrams in a one-ounce serving. Adding nuts to your diet is oneof many nutritional strategies for reducingyour risk of coronary heart disease.

    The best way to reduce yourrisk is to combine a high-fiberdiet, rich in complex carbohy drates (whole grains, legumes, nuts and seeds) to a variety of fruits, vegetablesand low-fat dairy each day.

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