Barley is one of those grains I don’t always think about making, but when I do I remember how much I like it and that I should make it more often. It’s got a nutty, chewy and substantial taste and texture that is much more robust than rice.
Wow. That last sentence sure sounds rather obnoxious, doesn’t it? Robust? Substantial?
OK, let’s just call it good. And the addition of curry? Really good.
This has been in my slow-cooker repertoire for years, actually. It’s a great side dish for baked chicken in the winter and equally good with grilled meats and vegetables in the summer.
And easy? How about simply dumping all the ingredients in the cooker and forgetting about it?
Well, until you start smelling the wonderful aroma of curry, that is.
You can vary the amount of curry based on your preferences. We like a strong curry (ours is actually labeled “hot curry”) so I use the larger amount. If you’re unsure, start with the smaller amount and add more to taste when you make it again.
Because I bet this will become part of your repertoire as well.
Easy Slow-Cooker Curried Barley
- 1-1/3 c. pearl barley (or hulled barley)
- 4 c. chicken broth (4-1/2 for hulled barley)
- 2 carrots, peeled and chopped
- 1/2 medium onion, chopped
- 1/4 c. chopped fresh herbs of choice: parsley, chives, thyme (or a mix)
- 2 garlic cloves, minced
- 2-3 tsp. curry powder (we like the larger amount)
- 1/4 tsp. cayenne (optional to taste)
- Also optional: more chopped vegetables like celery, mushrooms, red peppers or peas (add peas during last 1/2-hour of cooking, though)
- Add all ingredients to the bowl of a 4 to 6 qt. slow cooker.
- Cover and cook on LOW for 6 hours (pearl barley) to 8 hours (hulled) or on HIGH for 3 (pearl) to 4 hours (hulled).
- Serve with yogurt and chutney, if desired.
Makes 8 servings [/recipe]
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