- 1 tbsp (15 ml) olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp (10 ml) dried rosemary leaves, crumbled
- ½ tsp (2 ml) cracked black peppercorns
- 1 (28 oz/796 ml) can tomatoes, drained and coarsely chopped
- ½ cup (125 ml) wild rice
- ½ cup (125 ml) whole (hulled) or pot barley, rinsed (see Mindful Morsels, below)
- 2 cups (500 ml) vegetable stock or chicken stock or water
- ¼ cup (50 ml) toasted pine nuts
- Large (minimum 5 quart) slow cooker
- In a skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute. Add tomatoes and bring to a boil. Transfer to slow cooker stoneware.
- Add rice, barley and vegetable stock and stir well. Place two clean tea towels, each folded in half (so you will have four layers) over top of stoneware (see Tips, left). Cover and cook on Low for 8 hours or on High for 4 hours. Sprinkle with pine nuts and serve hot.