Slow cooker Barley Primavera Casserole (dairy)

This is a slow cooker meal that requires an additional step 30 minutes before serving. Creamy and filling with a rich flavour and a nice chewy bite from the barley,  it was a nice dinner all on its own.


Ingredients
2 cups pot barley
6 cups water
3 bouillon cubes
4 cups mixed vegetables.  I used a frozen Italian mix that I thawed.
1 1/2 cups Alfredo pasta sauce


Put the barley, water and bouillon cubes into the slow cooker and cook on low for 5 - 6 hours, or, 2 1/2 - 3 hours on high. Stir in the vegetables and Alfredo sauce and heat for another 30 minutes. Serve.


Makes 12 cups.
1 cup 270 calories, 12.7 fat ( 5.8 sat), 34 g. carbohydrate, 6 g. fibre, 6 g. protein, 577 mg sodium

Black Bean And Barley Salad

Borrowed from WWDonna at Bootcamp Buddies veggie forum. Thanks!

Serves 9

3 C. cooked barley (3/4 C. barley in 4 C. boiling water for 45 minutes)
2 C. black beans
1 1/2 C. whole kernel corn, thawed
1 1/2 C. tomato, fresh diced
1 C. green peas, thawed
1 C. chopped avocado
1/4 C. cilantro

Dressing:
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. water
2 TBS. lemon juice
1 TBS. grated onion
2 garlic cloves, minced

Romaine lettuce and 18 wedges of tomato (for garnish and under the grains)

Combine 1st 9 ingredients in large bowl, toss gently. Combine water and next 4 ingredients in a jar; pour over salad. Toss gently. Serve warm or room temperature.