Barley-Pine Nut Casserole
1 cup uncooked pearl barley
1½ cups eight-vegetable juice
½ teaspoon salt
¼ teaspoon pepper
2 medium stalks celery, sliced (1 cup)
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (½ cup)
1 can (14½ ounces) ready-to-serve vegetable broth
4 medium green onions, sliced (¼ cup)
¼ cup pine nuts, toasted
1. Mix all ingredients except green onions and nuts in 3½– to 6-quart slow cooker.
2. Cover and cook on low heat setting 6 to 8 hours or until barley is tender.
3. Stir in green onions and nuts.
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