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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounces | Red Potatoes (2-4 cups) | 1 | onion | onion, sweet chopped | 1 | teaspoon | garlic minced | 1 | tablespoon | olive oil | 2 | cups | Tomatoes, red, ripe, canned, Mexican | 1 | teaspoon | Spices, ground cumin | 36 | fliud ounces | chicken broth low sodium | 1/2 | teaspoon | turmeric, ground | 1/2 | cup | pearl barley | 2 | teaspoons dry | Old Bay, or to taste | 1/3 | teaspoon | cinnamon, ground | 1 | tablespoon | Peppers, chili, green, canned |
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Steps
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Sequence
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Step
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| | 1 | Heat oven to 450. Chop potatoes and onion. Add garlic. In a large bowl mix potatoes, onion and garlic with olive oil. Sprinkle mixture with Old Bay. Pour into roasting pan treated with non-stick spray. Cook for 30-35 min, stirring occasionally, until potatoes are fork tender and onion is slightly browned | | 2 | Pour 2 cups of chicken broth into slow-cooker. Add 1 can of chopped tomatoes with chiles. Add cooked potato mixture. Using remaining .5 cup broth, scrape pan drippings and add to slow-cooker mixture. Mix in .5 cup raw barley. Add spices and stir. Cook on high for 90 minutes or until barley is done. Makes approximately 12 1 cup servings. |
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