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Ingredients

  • 2 tbsp olive oil
  • 1 1/2 cups 1 medium onion, small dice
  • 6 oz chorizo sausage small dice
  • 1 tsp garlic 2 cloves minced
  • 1 Tuscan Blend
  • 1 cup 8oz pearl barley / or farro
  • 1 can 1 cup tomato sauce
  • 6 cups broth

Instructions

Slow Cook

  • 1) Heat oil in a medium saucepan; sauté onion & chorizo for 3 minutes to soften
  • 2) Stir in the garlic; cook for another half minute & transfer mixture to slow cooker
  • 3) Stir in the Tuscan blend, barley, tomato sauce, & broth 4) Cover & cook on LOW: 7-8 hours or HIGH: 3 - 3 1/2 hours. 5) Remove lid; stir in the kale & serve
  • 4) Cover & cook on LOW: 7-8 hours or HIGH: 3 - 3 1/2 hours.
  • 5) Remove lid; stir in the kale & serve

Pressure Cook

  • 1) Heat the oil on sauté function; sauté onion & chorizo for 3 minutes to soften
  • 2) Stir in the garlic; cook for another half minute & turn off sauté
  • 3) Stir in the Tuscan blend, barley, tomato sauce, & broth
  • 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes.
  • 5) Vent with Quick Pressure Release
  • 6) Remove lid; stir in kale & serve

Stove Top

  • 1) Heat oil in the Dutch Oven / large heavy based saucepan on medium; soften onion & chorizo for 3 minutes.
  • 2) Stir in the garlic; cook for another half minute
  • 3) Stir in the Tuscan blend, barley, tomato sauce, & broth
  • 4) Cover & allow to bubble gently on low-medium heat for 30 minutes.
  • 5) Uncover, stir in kale & serve