I can’t take credit for this.  I got it from a Cooking Light book that I pull out everyonce in awhile when I need a good crock pot recipe.  I’ve used it about twice.  But this one was pretty good.  It was a little thicker than I thought it would be, so I don’t know if more water needs to me used, or if it cooked too long or what.  Hubby and kids put ketchup on theirs.  I put tabasco sauce on mine.   Also, I’m copying the recipe exactly, but I know my calories and fat weren’t quiteas high as they say because i left off the sunflower seeds.  Anyway, enjoy!

  • 5 cups water
  • 3 vegetable-flavored bouillon cubes
  • 1 cup uncooked pearl barley
  • 1 cup dried brown LENTILS                         **thank you moonfairy for bringing this to my attention!!
  • 1 cup chopped carrot
  • 3/4 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 (8oz) package sliced mushrooms
  • 1 bay leaf
  • 1 cup (4oz) shredded reduced-fat sharp cheddar cheese - divided
  • 2 Tbsp unsalted sunflower seeds

Combine water and bouillon cubes in a saucepan; bring to a boil, stirring until cubes dissolved.  Pour into a 4 quart electric slow cooker; stir in barley and next 8 ingredients (through bay leaf).  Cover with lid, cook on low-heat setting 6 hours or until barley is tender and liquid is asbsorbed.  Discard bay leaf.  Stir in 1/2 cup cheese.  Spoon barley mixture into bowls; sprinkle with remaining cheese and sunflower seeds.  Yield 9 servings (serving sauce: 1 cup, about 2 1/2 tsp cheese, and 1 tsp sunflower seeds)

CAL 216 (19% from fat); PRO 12g; FAT 4.7g (sat 1.9g); CARB 32g; FIB 6.8g; CHOL 5mg; IRON 2.7g; SOD 671mg; CALC 135mg

Oh, and I remember something as I was writing this!!   There is NO WAY I got 9 cups out of this.  NO WAY!!!  I think I may have cooked it too long.