When we think about crockpot recipes, we often think about the classics. Pot roasts, stews, and soups are commonly made in the crockpot. This is a versatile kitchen tool, however, perhaps more so than you may think. We're going to show you just how far you can take your slow cooker with this recipe.
This recipe is for a delicious Asian dish with barley and cashews. It's packed with plenty of vitamins and minerals, ensuring your family gets much of the nutrition they need for the day. It's tasty, too; in addition to the barley and cashews, we'll be using bell pepper, garlic, and onion.
You'll need to brown the barley before adding it to the crockpot. This is an important step, so make sure you give yourself enough time to complete it. Browning the barley should take about ten minutes, but give yourself a little more than that just in case.
This dish can either be cooked on high or low. On the high setting, it will take two to three hours to cook. On low, you'll need to cook this dish for four to five hours. If you need dinner to be done quickly, we recommend choosing high. If you have more time on your hands, low is ideal. Either way, this recipe will quickly become a family favorite.
Asian Barley with Cashews
Ingredients:
2 tablespoons unsalted butter
1 cup hulled barley
3 cups vegetable broth
1 cup chopped celery
1 green bell pepper, cored, seeded, and chopped
1 yellow onion, peeled and minced
1 clove garlic, minced
1/4 teaspoon black pepper
1/4 cup finely chopped cashews
Directions:
1. Heat skillet over medium heat until hot. Add butter and barley.
2. Cook and stir about 10 minutes or until barley is slightly browned. Transfer to crockpot.
3. Add broth, celery, bell pepper, onion, garlic, and black pepper. Stir well to combine.
4. Cover; cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours, or until barley is tender and liquid is absorbed.
5. To serve, garnish with cashews.