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Mushroom Barley Bake With Prawns & Asparagus (Crock Pot)
- Servings: 6
- Prep: 20m
- Cook: 5h
Ingredients
- 3/4 cup dried mushrooms (assorted wild mushrooms)
- 1 cup water (hot water)
- 200 grams dry barley (1 cup uncooked pearl barley)
- 4 ounces sweet onion, finely diced (1/2 oniojn)
- 2 garlic cloves, minced
- 560 mL low-sodium vegetable stock (2 1/4 cups)
- 1 pound fresh asparagus (1 small bunch)
- 1/2 pound fresh shrimp (peeled and deveined prawns)
- 1 tablespoons fresh lemon juice
- 1/3 cup pine nuts
- 1/3 cup Parmesan cheese, grated
- Salt and freshly ground black pepper
How to Make
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Step 1: Place mushrooms and hot water in small bowl.
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Step 2: Let sit for 15 minutes to plump up mushrooms.
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Step 3: Strain, reserving liquid.
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Step 4: Coarsely chop mushrooms and place in 4 to 6 L slow cooker.
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Step 5: Add barley, onion, garlic, stock, and reserved liquid from mushrooms.
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Step 6: Cover and cook on low for 4 hours or until barley is almost tender.
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Step 7: Trim asparagus and cut into 1 1/2 in (3.75 cm) julienned pieces.
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Step 8: Fold into barley along with prawns and lemon juice.
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Step 9: Cover and continue to cook on low for 1 more hour or a little longer if necessary.
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Step 10: Barley should be tender and the liquid absorbed.
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Step 11: Asparagus and prawns should be cooked through.
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Step 12: Fold in pine nuts and Parmesan.
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Step 13: Add salt and pepper to taste.
We hope you enjoy this recipe!
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