Corn and Grain Gratin

PREP: 20 minutes COOK: 5 to 51⁄2 hours (low) or 21⁄2 to 3 hours (high) MAKES 6 servings

1 cup regular barley

2⁄3 cup wheat berries

2 14-ounce cans vegetable broth

1 cup frozen whole kernel corn

1 4-ounce can (drained weight) sliced mushrooms, drained

1⁄2 cup thinly sliced carrot (1 medium)

1⁄2 cup finely chopped onion (1 medium)

1⁄2 cup chopped roasted red sweet peppers

1⁄2 cup dry white wine or vegetable broth

1⁄2 cup water

2 cloves garlic, minced

1⁄4 teaspoon ground black pepper

1⁄4 cup finely shredded Parmesan cheese (1 ounce)

1 Rinse and drain barley and wheat berries. In a 31⁄2 – or 4-quart slow cooker combine barley, wheat berries, broth, corn, drained mushrooms, carrot, onion, roasted peppers, wine, the water, garlic, and black pepper.

2 Cover and cook on low-heat setting for 5 to 51⁄2 hours or on high-heat setting for 21⁄2 to 3 hours. Stir before serving. Sprinkle each serving with cheese.

PER SERVING: 259 cal., 2 g total fat (1 g sat. fat), 2 mg chol., 659 mg sodium, 50 g carb., 9 g fiber, 9 g pro.

make it vegan

Substitute desired soy cheese for the Parmesan cheese.


You may have heard that frozen foods shouldn’t be added to a slow cooker, but that rule is mainly for meat, poultry, fish, and other foods that could pose a food safety hazard. Frozen vegetables are fine to add to the slow cooker.