MY DINNER IS SO GOOD! Lamb and Barley Stew in Rice Cooker.

I love lamb!  I love my rice cooker!  And, I am on a mission to vary the whole grains that I eat.  So, here is today's dinner.

1 cup pearl barley

2 tablespoons olive oil
1 1/2 cups sliced crimini mushrooms

1 onion, sliced thinly
 1 teaspoon ground thyme
3 garlic cloves minced

1 pound baby carrots 

4 shoulder blade lamb chops about 8 ounces each.

1 17 ounce box of beef broth or stock



Measure 1 cup of pearl barley into the bottom of a rice cooker pan.

In a saute pan at medium high heat, add olive oil and mushrooms.  Let sit without moving for at least 2-3 minutes.  Toss around the pan with tongs and again let sit for 2-3 minutes.  Your mushrooms should brown and break down a bit.  Add the onion and stir around and again let sit for 2-3 minutes.   Add thyme and minced garlic.  Stir around a bit and then pour on top of the barley into the rice cooker.  Place carrots on top of barley.

In the same saute pan, brown the lamb chops on both sides until nicely caramelized.    Place on top of the carrots. 

Pour the box of beef broth over the entire mixture and close rice cooker.  My rice cooker has a "mixture" setting, but I think white rice setting would do.  If you have cooked barley in your rice cooker before you will know the setting.

When it switches to keep warm, it is done.  IT IS AWESOME!