This month many of the recipes use ingredients I've never cooked with before (an added element to the adventure). Today I cooked with barley. It was so funny trying to find it in the grocery store too. I started looking in rice, but they only had the "quick-cooking" barley there. After finishing the rest of the shopping, I decided to glance at the organic foods section, and sure enough, that's where I found it.
Total Time: 15 minutes prep, ~7 hours cook
Servings: 4
2/3 cup pearl barley (not quick cooking)
2.5 cups vegetable broth or water
1 package (6 oz) sliced mushrooms
1/2 t. dried marjoram
1/2 lb lean ground beef
1/2 cup chopped celery
1/2 cup mined green onion
1/4 cup fat-free half-and-half
1. Place barley, broth, mushrooms, and marjoram in the Crock Pot on low. Cover and cook for 6-7 hours.
2. In large nonstick skillet, cook and stir ground beef until brown and crumbly, about 7 minutes. Drain away fat. Add celery and onion; cook and stir 3 minutes. Stir beef mixture into slow cooker with half-and-half. Cover and cook on high for 10-15 minutes, until beef is hot and vegetables are tender.
My notes: I was a little worried about this when I got home from work and the house smelled like mushrooms. I don't like that smell! But it turned out great. Absolutely delicious with a little parmesan cheese on top! And if you've never had barley before, it is so filling.
Stars: 5 out of 5
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