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Slow-Cooker Barley & Rosemary Casserole

Prep Time: 10 minutes | Cook Time: 4 hours | Total Time: 4 hours 10 min

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

One of the secrets to rich flavor in any plant-based slow cooker meal is caramelizing the aromatic vegetables in oil before adding them to the slow cooker. This way, the natural sugars are browned, adding an incredible depth of flavor! 


2 Tbsp. avocado oil
1 small onion, chopped
2 cup low-sodium vegetable broth
1 1/2 cup baby carrots, chopped
1/2 cup celery, chopped
1 Tbsp. fresh rosemary leaves
2 Tbsps. garlic, minced
1 Tbsp. lemon pepper
1/2 cup red wine or tomato juice
1 cup Organic Grains Barley

Shop The Ingredients

whole barley 3 pound product packaging


  • Heat avocado oil on a medium saucepan over medium-high heat.
    Add onions, carrots, and celery to the pan. Brown well, but do not burn (about 6 minutes).
  • Add the rosemary and garlic (this will keep the garlic from burning) and stir into the vegetable mixture. Add wine or tomato juice to the pan.
  • Deglaze* the pan and season well with lemon pepper. Place the mixture into your slow cooker with the Organic Grains barley and vegetable broth.
  • Cook on low heat for 6-9 hours or on high for 3-4 hours.  Top with fresh greens and chopped tomatoes, season, and enjoy!
    *Deglaze means to scrape off any of the dark-colored vegetable pieces stuck on the bottom of the pan – this is where so much of the great flavor is!

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