Greek Style Beans and Barley (Slow Cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Zucchini, 3 cup, diced (2 large)Onions, diced, 1 largeOregano, ground, 2 tspBlack Pepper, .5 tspCanned Diced Tomatoes, 2 cans with juiceVegetable Broth, 2 cupBarley, pearled, raw, 1 cupGreen Beans (snap), 3 cup
Combine all ingredients in slow cooker, cover and cook on Low for 6 hours or High for 3 hours. Top each serving with crumbled feta cheese, to taste,
Notes: If you like your zucchini more firm (and will be home) you can add it in during the last hour of cooking. If using frozen green beans you can add them in about half to 3/4 of the way thru the cooking time to keep them a bit more firm. SP only has pearled barley in the tracker but I use whole grain hulled barley. Barley is especially great in the slow cooker because it will hold its texture unlike rice.
I think next time I make this I will add in some chick peas (garbanzo beans) to up the protein factor.
Number of Servings: 6
Recipe submitted by SparkPeople user CONNECTED1.
Notes: If you like your zucchini more firm (and will be home) you can add it in during the last hour of cooking. If using frozen green beans you can add them in about half to 3/4 of the way thru the cooking time to keep them a bit more firm. SP only has pearled barley in the tracker but I use whole grain hulled barley. Barley is especially great in the slow cooker because it will hold its texture unlike rice.
I think next time I make this I will add in some chick peas (garbanzo beans) to up the protein factor.
Number of Servings: 6
Recipe submitted by SparkPeople user CONNECTED1.
Nutritional Info Amount Per Serving
- Calories: 176.0
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 404.3 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 9.6 g
- Protein: 5.8 g
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