Slow Cooker Mushroom And Pearl Barley Pot

Ingredients

• 300 gram pearl barley
• 500 gram sliced button mushrooms
• 1 cup frozen diced onion
• 1.25 litre vegetable stock
• 2 tablespoon tomato paste
• 2 teaspoon dried thyme
• 2 teaspoon minced garlic
• 1 tablespoon olive oil

Instructions

1. 1Rinse the pearl barley in a sieve and tip it into the slow cooker.
2. 2Add the mushrooms, frozen onion, stock, tomato paste, thyme, garlic and oil.
3. 3Put the lid on and cook on low for 5 hours, then stir once.
4. 4Keeps in the fridge for 4 days and thickens as it sits. Freeze in portions for 3 months and reheat in the microwave for 4 minutes with a splash of water stirred through.