I love using my slow cooker... and this is a perfect side for any time of the year, but I especially like it in Autumn... this can be easily be vegetarian or vegan, or have that extra snap from using chicken stock.
3 1/2 cups (875 ml) chicken or vegetable stock
2/3 cup (160 ml) spelt or wheat berries
1/2 cup (125 ml) pearl barley
1/2 cup (125 ml) wild rice
1/4 cup (60 ml) chopped parsley
1/4 cup (60 ml) butter or alternative, melted
2 scallions (spring onions), green and white parts,
2-4 cloves garlic, finely chopped
Combine all ingredients in a slow cooker and cook covered on low until the grains are tender and all the liquid has been absorbed, 4
to 6 hours. Alternately, cook tightly covered over a very low flame for 2 to 3 hours. Serves 6 to 8.
Please share something yummy on our MMMmonthy MMMmonday linky: