There’s something magical about a slow cooker meal. The ability to toss a handful of wholesome ingredients into the pot in the morning and come home to a house filled with the aroma of a perfectly cooked dinner is a weeknight game-changer. This Vegan Slow Cooker Barley and Wheat Berry Pilaf is the epitome of that set-it-and-forget-it comfort. Chewy barley and hearty wheat berries simmer for hours with a savory blend of vegetables, garlic, and white wine, absorbing all the delicious flavors. It’s a rustic, satisfying dish that feels both nourishing and incredibly easy to make. Perfect for a chilly evening or when you need a healthy meal ready with minimal effort.
Ingredients
• 1 cup / 185g regular barley
• 2/3 cup / 120g wheat berries
• 2 14-ounce cans / 2 cans of 398 mL vegetable broth
• 1 cup / 150g frozen whole kernel corn
• 1 4-ounce can / 113g can sliced mushrooms, drained
• 1/2 cup / 60g thinly sliced carrot, about 1 medium
• 1/2 cup / 75g finely chopped onion, about 1 medium
• 1/2 cup / 75g chopped roasted red sweet peppers
• 1/2 cup / 120 mL dry white wine or vegetable broth
• 1/2 cup / 120 mL water
• 2 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/4 cup / 25g finely shredded vegan Parmesan cheese, for serving
Instructions
1. Thoroughly rinse and drain the barley and wheat berries. Combine the rinsed grains, vegetable broth, frozen corn, drained mushrooms, carrot, onion, roasted peppers, wine (or additional broth), water, minced garlic, and black pepper in a 3.5-quart or 4-quart slow cooker. Stir to combine.
2. Cover the slow cooker and cook on the low-heat setting for 5 to 5.5 hours or on the high-heat setting for 2.5 to 3 hours, until the grains are tender and have absorbed most of the liquid.
3. Just before serving, give the pilaf a good stir. Portion into bowls and sprinkle each serving generously with the shredded vegan Parmesan cheese.
Nutritional Information
• PER SERVING (approximate): 255 calories, 2 g total fat (1 g saturated fat), 0 mg cholesterol, 659 mg sodium, 50 g carbohydrates, 9 g fiber, 9 g protein.
Pro Tips
• Don’t thaw your frozen corn; toss it straight into the slow cooker. It’s perfectly safe for vegetables and saves you a prep step.
• For a deeper, nuttier flavor, toast the dry barley and wheat berries in a dry skillet over medium heat for 3-4 minutes until fragrant before adding them to the slow cooker.
• Stir in a few handfuls of fresh spinach or kale during the last 10 minutes of cooking. The residual heat will wilt the greens perfectly without them becoming overcooked.
• Brighten up the finished dish with a squeeze of fresh lemon juice or a sprinkle of fresh parsley just before serving to enhance all the savory flavors.
FAQ
Q: Can I make this barley pilaf gluten-free
A: To make this recipe gluten-free, you must replace the barley and wheat berries, as both contain gluten. For a similar chewy texture, use a combination of short-grain brown rice and quinoa. Cooking times may vary, so start checking for doneness after 4 hours on the low setting.
Q: How can I add more plant-based protein to this dish
A: To boost the protein, stir in one 15-ounce can of rinsed and drained chickpeas or cannellini beans during the last 30 minutes of cooking. This adds protein and fiber without making the beans mushy. Serving with a side of baked tofu or tempeh is another great option.
Q: What can I substitute for the wheat berries
A: If you don’t have wheat berries, you can substitute them with other hearty grains like farro or spelt berries. For the simplest swap, you can omit the wheat berries and use a total of 1 2/3 cups of regular barley instead.
Q: How should I store and reheat leftover pilaf
A: Store leftover pilaf in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions until hot, or warm it in a saucepan over medium-low heat. Add a splash of water or vegetable broth while reheating to restore moisture.
