In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours. Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley. Makes 8 to 10 servings.
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from the Veg Kitchen
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from my kitchenMy favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe. Archives
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