Zutaten für Barley Pine Nut Casserole
- 1 cup pearl barley
- V8 Vegetable Juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Celery Ribs
- Bell Pepper
- 1 cup chopped onion
- 4 cups vegetable broth
- Green Onions
- 1/2 cup pine nuts
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Zubereitung von Barley Pine Nut Casserole
- Rinse 1 cup of pearl barley thoroughly under cold water.
- In your slow cooker, combine the rinsed barley, 4 cups of vegetable broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup chopped onion, 2 cloves minced garlic, 1/2 cup pine nuts (or almonds), 1/4 cup chopped fresh parsley, 2 tablespoons olive oil, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir well to ensure all ingredients are evenly distributed.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the barley is tender and the liquid is absorbed. Stir halfway through cooking.
- Before serving, taste and adjust seasonings as needed. You may wish to add more salt, pepper, or herbs to your preference.
- Garnish with extra fresh parsley or a drizzle of olive oil before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
20g
Fat
2g
Carbs
13g
