Crockpot Barley Casserole

[Guest guest]

1 cup uncooked pearl barley

1-1/2 cups eight-vegetable juice

1/4 tsp. pepper

1 cup chopped celery

1 bell pepper, chopped

1 chopped onion

1 14-oz. can low sodium vegetable broth

1/4 cup toasted pine nuts or walnuts

Combine all ingredients except pine nuts in a 3-4 quart slow cooker.

Cover and cook on low for 6-8 hours until barley and vegetables are

tender. Sprinkle with nuts just before serving. 4 servings

Calories: 250

Fat: 6 grams

Sodium: 700 mg

 

http://community.webtv.net/amberlane/AmbersAlley