Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 Today's lunch and what a wonderful one it was!! I made this into one dish serving sizes (approx. 1 1 3/4 cup each) so I could eat only this for a lunch meal. You could get many more smaller servings out of this recipe. I love the way the vegetables and flavors melded... and look forward to it again for lunch as I've noticed that dishes of this nature always taste better the next time around... gives the flavors and seasonings more time to marry well. See my notes within the recipe to see changes/products I used. Thank you for the not only easy dish to prepare but such a delicious one too! Mary * Exported from MasterCook * Vegetable Barley Medley Recipe By :Original Source: Christina for CookingCreche.com Serving Size : 5 Preparation Time :0:00 Categories : Entree-Meatless Slowcooker/Crockpot TNT Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces canned black beans 10 ounces frozen whole kernel corn 1 cup chopped onion 1/2 cup pearl barley 1 medium green pepper -- chopped 1 medium carrot -- sliced 2 cloves minced garlic 1 3/4 cups homemade vegetable broth -- (14 1/2 oz can if canned is used) 2 tablespoons parsley 1 teaspoon dried basil -- ~OR~ 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium zucchini -- halved lengthwise and thinly sliced 2 medium tomatoes -- chopped ~OR~ 14 1/2 ounces canned diced tomatoes 1 tablespoon lemon juice 1. Put beans, corn, onion, barley, green pepper, carrot, and garlic in crockery cooker. 2. Mix veg. broth, parsley, basil or oregano, salt, and pepper in a bowl; stir into vegetable mixture. 3. Cover. Cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2 to 4 hours. 4. If using low-heat setting, turn to high heat and stir in zucchini, tomatoes and lemon juice, then cover and cook 30 minutes longer on high heat. (If already using high heat, just toss in these ingredients and continue cooking for 30 minutes.) [Chup Note: I always reduce the salt on this when using canned broth, and increase the peppers.] [Mary's Notes: Made for lunch 6/22/08; Excellent! I made 5 huge servings [approx. 1 3/4 cup ea) so that would be plenty without anything else! You could get a lot more than that! The Mastercook Nutritional information is correct for changes I made/products I used. This is what I did: Kuner's No Salt Added Black Beans, I shredded the carrot as I'm not a big carrot fan in hopes that it would blend in more, I used a salt-free homemade vegetable broth made from the end stems of asparagus, used basil instead of the oregano, I used canned Great Value No-Salt-Added Diced Tomatoes and I did not use any salt.] Source: " 6/20/08 by " Chupa Babi " <recetta " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 2g Fat (5.9% calories from fat); 10g Protein; 50g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 0 2130706543 2130706543 0 0 2130706543 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 I made this today, too! It was easy and delish. I usually make a Southwestern Barley casserole that cooks in the oven for an hour, but I'm throwing that recipe out! This is so much moister and the flavors stand out so much better. Great recipe...thanks! So happy to see this group up and running after so long. Tomorrow I'm trying the meditteranean dish for my husband, the eggplant lover. :-) Juli On Jun 22, 2008, at 8:48 PM, Cooking It Hot wrote: > Today's lunch and what a wonderful one it was!! I made this into one > dish > serving sizes (approx. 1 1 3/4 cup each) so I could eat only this > for a > lunch meal. You could get many more smaller servings out of this > recipe. > > I love the way the vegetables and flavors melded... and look forward > to it > again for lunch as I've noticed that dishes of this nature always > taste > better the next time around... gives the flavors and seasonings more > time to > marry well. > > See my notes within the recipe to see changes/products I used. > > Thank you for the not only easy dish to prepare but such a delicious > one > too! > > Mary > > * Exported from MasterCook * > > Vegetable Barley Medley > > Recipe By :Original Source: Christina for CookingCreche.com > Serving Size : 5 Preparation Time :0:00 > Categories : Entree-Meatless Slowcooker/Crockpot > TNT > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 15 ounces canned black beans > 10 ounces frozen whole kernel corn > 1 cup chopped onion > 1/2 cup pearl barley > 1 medium green pepper -- chopped > 1 medium carrot -- sliced > 2 cloves minced garlic > 1 3/4 cups homemade vegetable broth -- (14 1/2 oz can if canned > is used) > 2 tablespoons parsley > 1 teaspoon dried basil -- ~OR~ > 1/2 teaspoon dried oregano > 1/2 teaspoon salt > 1/4 teaspoon pepper > 1 medium zucchini -- halved lengthwise and thinly sliced > 2 medium tomatoes -- chopped ~OR~ > 14 1/2 ounces canned diced tomatoes > 1 tablespoon lemon juice > > 1. Put beans, corn, onion, barley, green pepper, carrot, and garlic in > crockery cooker. > > 2. Mix veg. broth, parsley, basil or oregano, salt, and pepper in a > bowl; > stir into vegetable mixture. > > 3. Cover. Cook on low-heat setting for 7-8 hours or on high-heat > setting for > 3 1/2 to 4 hours. > > 4. If using low-heat setting, turn to high heat and stir in zucchini, > tomatoes and lemon juice, then cover and cook 30 minutes longer on > high > heat. (If already using high heat, just toss in these ingredients and > continue cooking for 30 minutes.) > > [Chup Note: I always reduce the salt on this when using canned > broth, and > increase the peppers.] > > [Mary's Notes: Made for lunch 6/22/08; Excellent! I made 5 huge > servings > [approx. 1 3/4 cup ea) so that would be plenty without anything > else! You > could get a lot more than that! The Mastercook Nutritional > information is > correct for changes I made/products I used. This is what I did: > Kuner's No > Salt Added Black Beans, I shredded the carrot as I'm not a big > carrot fan in > hopes that it would blend in more, I used a salt-free homemade > vegetable > broth made from the end stems of asparagus, used basil instead of the > oregano, I used canned Great Value No-Salt-Added Diced Tomatoes and > I did > not use any salt.] > > Source: > " 6/20/08 by " Chupa Babi " <recetta " > > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 245 Calories; 2g Fat (5.9% > calories > from fat); 10g Protein; 50g Carbohydrate; 12g Dietary Fiber; 0mg > Cholesterol; 32mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean > Meat; 1 > 1/2 Vegetable; 0 Fruit; 0 Fat. > > Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 0 2130706543 2130706543 0 0 > 2130706543 0 0 > > > Quote Link to comment Share on other sites More sharing options...
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