3/4 cup regular barley
3/4 cup wild rice
2 cans diced tomatoes with garlic — (14.5 ounce) basil, and oregano, undrained
1 cup finely chopped celery — (2 stalks)
1/2 cup finely chopped onion — (1 medium)
4 cloves garlic — minced
1 teaspoon snipped fresh rosemary
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
2 cans broth — (14.5 ounce) chik’n flavor, water or juice
1/4 cup coarsely chopped cashews — unsalted
Rinse and drain barley and wild rice. In a 3 1/2- or 4-quart slow cooker combine barley, wild rice, tomatoes, celery, onion, garlic, rosemary, pepper, and salt. Pour broth over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove crockery insert from cooker, if possible, or turn off cooker. Cover and let stand for l0 minutes before serving. Top each serving with cashews.
Number of Servings: 12
Crock-Pot 4-Quart Oval Manual Slow Cooker, Black