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Dinner was done in a flash; what a relief! I got the ingredients into the slow cooker in about five to 10 minutes, turned it on, and was able to forget all about it until we came home to a heavenly smelling, hot, all-in-one supper waiting for us. What a mechayeh!
6 pargiyot
1 and 1/2 cups farro or barley, rinsed and drained
2 and 1/4 cups water
1/2 cup Glicks Ketchup
1/3 cup soy sauce
1/3 cup Gefen Honey
3 cubes Gefen Frozen Garlic
1 teaspoon dried basil
1 teaspoon salt
2 generous shakes coarsely ground black pepper
Spray the bottom of your slow cooker with cooking spray. Place pargiyot in a single layer in the slow cooker. Pour farro or barley into the pot.
In a medium-sized bowl, mix the rest of the ingredients; pour over chicken and farro. Cover the slow cooker and cook for five hours on low or for three hours on high.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
How Would You
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Any tips or adjustments for serving this for the Shabbos morning seuda?
I’d suggest adding a little extra liquid and waiting to turn the slow cooker/ crock pot on until it’s close to shabbat so the dish doesn’t over cook.
Can I replace barley with quinoa?
Yes!