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Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp (10 ml) dried rosemary leaves, crumbled
- 1/2 tsp (2 ml) cracked black peppercorns
- 1 (28 oz/796 ml) can tomatoes, drained and coarsely chopped
- 1/2 cup (125 ml) wild rice
- 1/2 cup (125 ml) whole (hulled) or pot barley, rinsed (see Mindful Morsels, below)
- 2 cups (500 ml) vegetable stock or chicken stock or water
- 1/4 cup (50 ml) toasted pine nuts
Method
- Large (minimum 5 quart) slow cooker (see Notes)
- In a skillet, heat oil over medium heat for 30 seconds.
- Add onion and cook, stirring, until softened, about 3 minutes.
- Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute.
- Add tomatoes and bring to a boil.
- Transfer to slow cooker stoneware.
- Add rice, barley and vegetable stock and stir well.
- Place two clean tea towels, each folded in half (so you will have four layers) over top of stoneware (see Tips, left).
- Cover and cook on Low for 8 hours or on High for 4 hours.
- Sprinkle with pine nuts and serve hot.
