RCI-RC.006.0016.001
Barley with Mushrooms and Green Onions in the Crock Pot
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sands Estate in Fate, Texas in 1988.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- roasted garlic chicken broth2 cups
- 3 unit
- 6 ounces
- ½ teaspoon
- 1 teaspoon
- 2 teaspoons
Method
1
Melt butter in a large skillet over medium-high heat and add the sliced fresh mushrooms, cooking until they release their moisture and begin to brown, approximately 5-7 minutes.
2
Add the barley to the skillet with the mushrooms and stir for 1-2 minutes to lightly toast the grains.
2 minutes
3
Transfer the barley and mushroom mixture to the crock pot and pour in the roasted garlic chicken broth, stirring to combine all ingredients.
4
Season the mixture with seasoned salt and freshly ground black pepper, stirring well to distribute the seasonings evenly.
5
Cover the crock pot and cook on low heat for 4 hours, or until the barley is tender and most of the liquid has been absorbed.
240 minutes
6
Stir in the sliced green onions just before serving, reserving a small amount as a garnish if desired.