Guest guest Posted February 22, 2006 Report Share Posted February 22, 2006 This recipe is adapted from one in Betty Crocker's _Slow Cooker Cook Book_ 1999 (not veggie, btw, although there is a section on veggie meals and some of the others are veggie too.) I imagine one could cook it on top of the stove without incident, altering liquid amounts and cooking time, for those who know about converting these things. I hadn't made this before - and we were both delighted with it. THREE-GRAIN MEDLEY (VEGAN) 2/3 c. Uncooked Wheat Berries 1/2 cup uncooked wild rice 1/2 cup pot barley 1/3 cup chopped fresh parsley 1 Tbsp grated lemon zest 6 green onions, very thinly sliced 3 cloves garlic 4 cups vegetable stock 1/4 cup finely chopped rehydrated sundried tomatoes *ground cayenne pepper (strictly optional) to add towards the end of cooking, to taste. Mix all, cook on low 4 to 6 hours or until liquid is absorbed. Excellent - and good the next day too. This is said to serve six. We think eight, but we are light eaters. Enjoy! Best love, Pat Quote Link to comment Share on other sites More sharing options...
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