Slow-cooker barley and double-mushroom pot | Recipes | WW New Zealand
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Slow-cooker barley and double-mushroom pot & see the Points value of this great recipe.
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Ingredients
- 1/2 cup(s) Fresh flat-leaf parsley, coarsely chopped
- 4 clove(s) Garlic, crushed
- 2 tsp Fresh lemon rind, finely grated
- 1 tbs Olive oil
- 240 g Mushrooms, button variety, sliced
- 100 g Shiitake mushrooms, sliced
- 1 medium Brown onion, finely chopped
- 1 tbs Fresh thyme, chopped
- 1/4 tsp Dried chilli flakes
- 1000 g Kent pumpkin, (1kg), cut into 2cm pieces
- 2 400g can Canned diced tomatoes, (2 x 400g can)
- 2 tsp Stock powder, vegetable
- 1 1/4 cup(s) Pearl barley, rinsed, drained (250g)
- 1/2 cup(s) Shaved parmesan cheese, (40g)
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