Filter
Top Products
Mushroom Barley Stew
1
/
2
pound of pearl barley, rinsed and checked over
1 10-ounce package of fresh mushrooms, such as Crimini, rinsed and
thinly sliced
1 cup dried mushrooms, Porcini if possible, soaked to cover in warm water to
soften, liquid reserved
2 carrots, peeled and cut into
1
/
4
-inch dices
2 celery stalks, cut into
1
/
4
-inch dices
1 yellow onion, cut into
1
/
4
-inch dices
8-10 cups chicken (or mushroom) stock
1 tablespoon fresh thyme
2 bay leaves
1 tablespoon tomato paste
Salt and pepper
2 tablespoons Italian flat-leaf parsley
1. Add all ingredients, starting with 8 cups of stock and including reserved
liquid from dried mushrooms (be careful to discard any sediment) to
stoneware. Stir to blend.
2. Cover; cook on Low for 5-6 hours or on High for 3-5 hours, until barley and
vegetables have softened. If more liquid is needed, add more stock (this will
require more cooking time after adding).
3. Adjust seasoning and serve with a sprinkling of parsley.
Serves 8-10
Easy Pizza or Pasta Sauce
2 whole bulbs garlic, peeled and coarsely chopped
3 tablespoons olive oil
3 28-ounce cans peeled plum (Roma) tomatoes
2-3 tablespoons sugar
Salt and pepper
2 bunches fresh basil, cut into ribbons or torn
1. In a frying pan set to medium heat, heat olive oil. Add garlic to the pan
and cook until fragrant and softened, stirring constantly and being careful
not to burn, about 2 minutes. Remove from heat, and add garlic and oil to
stoneware.
2. Add tomatoes, sugar, and salt and pepper to taste. Cover; cook on Low for
6-7 hours or on High for 3-4 hours.
3. Stir in basil; toss with pasta or spread on pizza round as desired and pass the
cheese.
Serves 8-10
E64
E65
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
SCVC600SS-CN.idd.indd 67-68
SCVC600SS-CN.idd.indd 67-68
8/22/06 4:57:10 PM
8/22/06 4:57:10 PM