By Demandy on September 26, 2006
Photo by Demandy
Photo by Demandy
"Healthy and easy rice cooker dish that you don't have to babysit, inspired by a Moosewood creation. This will be more like a casserole consistency than a stew, because the barley soaks up the cooking liquid. You can sub a can of diced tomatoes for the tomato paste and water. You may top with shredded cheddar cheese if you wish. This reheats wonderfully."
Serving Size: 1 (367 g)
Servings Per Recipe: 4
"This was a really pleasant surprise! I made the recipe for the Healthy Choices ABC game, and honestly just tagged it b/c it looked like an interesting use for a rice cooker. The flavors blend very nicely, and it is definitely comfort food-ish served with a dense bread and green salad. My rice cooker seems to have fewer bells and whistles than Panthur's, though, so to be on the safe side I browned the meat/veggies prior to cooking. This way I could just dump everything in and let the barley cook. This only took one 20-minute cycle of my rice cooker to be just right. I definitely recommend using the optional spices...the paprika at the very least, as it was a standout in the flavor. Thanks for a new keeper, Panthur!"
"Enjoyed this easy rice cooker recipe! I made a few changes by using ground turkey and skipping the bell pepper. However at the very end I added a package of frozen green beans (I think peas would have been better though). The other major change I made was browning the chicken in the rice cooker for only about 15 minutes and then putting in the rest of the ingredients (used the wine and the paprika) -- programed the rice cooker for 8 hours and then it was about ready when I walked in the door and added the package of frozen green beans along with another 1/2 cup of water. Easy and good! Thanks for sharing!"
"Another awesome rice cooker recipe! I made a few changes, per on hand ingredients. Instead of tomato paste, I used an 8 oz can of tomato sauce, and a 15 oz can of diced tomatoes. I probably used a full 2 cups of water. I used a green pepper instead of red, and also added some zucchini, which I cut into half circles. I used the optional red wine, and some Italian seasoning for flavoring. I used quick barley, and this only took one cycle for my rice cooker. (Regular setting, no brown rice.)"