Slow-cooker or Insta-Pot™ Rosemary Lamb and Barley Casserole
Updated: Apr 4
Winter is the perfect time for a hearty slow-cooker meal and this dish is just what the doctor ordered for a fast and easy meal! Don't be fooled by the use of barley in the recipe title either because it can be made with whole grain wheat, rye, or oat groats. The same cooking time applies. If you have a multi-cooker like an Insta-Pot™ , use the browning setting for the browning of the meat, add the remaining ingredients, lock the lid and then set the pressure cooker on the grain setting (20 minutes) to get the same results as the slow cooker.
Slow Cooker Rosemary Lamb Barley Pilaf
1 Tbsp. Olive Oil
½ lbs. Lamb or Beef Roast, cubed*
1 small Onion, chopped
1 cup Pearl Barley**
2 cups Low-salt Vegetable Broth
1 ½ cup Baby Carrots
½ cup Celery, chopped
1 Tbsp. Rosemary, whole leaves
2 Tbsp. Garlic, minced
1Tbsp. Lemon Pepper
1 cup Fresh Spinach
1 Tbsp. Fresh parsley, chopped
Slow Cooker Directions: Heat oil heavy medium saucepan over medium-high heat. Add lamb or beef and brown. Place all ingredients except fresh spinach and parsley in a slow cooker and cook on low heat 6-8 hours or high for 3-4 hours.
Serving suggestion: add fresh spinach and fresh parsley just before service if desired.
If you have a multi-cooker like an Insta-Pot™ : Set to browning setting. Heat the oil in the pot. Add lamb or beef to brown. Add the remaining ingredients except fresh spinach and parsley, lock the lid and then set the pressure cooker on the grain setting (20 minutes). Natural release.
* Meat is optional. For a Vegan variation, brown the onions in the olive oil to add maximum flavor.
**May use barley, whole oat groats, whole wheat berries, or whole grain rye.