Description

This vegetarian meal is filling and hearty enough to be a main dish and can be a side dish as well. It is the perfect dish for those nights when you want to make a meatless dish. Use good quality vegetable stock for extra flavor.

Ingredients

• 2 T. extra-virgin olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 rib celery, finely chopped
• Kosher salt
• black pepper, freshly ground
• 1 lb. cremini mushrooms, sliced
• 1 1/2 c. pearl barley
• 4 sprigs fresh thyme
• 8 oz. carrots, finely chopped
• 3 c. good quality vegetable stock
• 1 1/3 c. Parmesan, grated
• 1 T. sherry vinegar
• 1/4 c. fresh flat-leaf parsley, chopped

Steps

1. Line your slow-cooker with a slow-cooker liner for easy clean up.
2. Heat olive oil in a large skillet over medium-high heat. Add onions, celery and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic and cook 1 minutes. Add mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
3. Transfer to a 6 quart slow-cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until liquid is absorbed and carrots and barley are tender, about 3 hours.