Super Easy Vegetarian Crockpot Recipe: Parmesan, Spinach and Barley Casserole. Yum.
Nothing says “crockpot cooking” like “winter”. Or maybe it’s the other way around. Either way, crockpots and cold weather just seem to go together like peanut butter and jelly. Speaking of, try out this delicious sounding vegetarian crockpot recipe.
2 cans vegetable broth — 14.5 oz each
1 can red beans — rinsed and drained, 16 oz
1 package sliced mushrooms — 8 oz
1 1/2 cups pearl barley
1 1/2 cups sliced leeks
1 cup chopped onion
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
6 ounces fresh baby spinach
3/4 cup parmesan cheese
Place first 8 ingredients into a 4-quart slow cooker, stir well. Cover and cook on high 3 hours. Add spinach. Cover and cook 15 minutes, stir well (spinach will wilt). Sprinkle each serving with parmesan cheese.
(This recipe says it serves 6, but without actually having made it, it looks more like 4 servings to me. Or maybe I just eat a lot.)
Have you tried this? Let us know your thoughts!