Turkey Barley Goulash Casserole (Rice Cooker)

From: CPolencheck

On Feb 28, 2008

Another awesome rice cooker recipe! I made a few changes, per on hand ingredients. Instead of tomato paste, I used an 8 oz can of tomato sauce, and a 15 oz can of diced tomatoes. I probably used a full 2 cups of water. I used a green pepper instead of red, and also added some zucchini, which I cut into half circles. I used the optional red wine, and some Italian seasoning for flavoring. I used quick barley, and this only took one cycle for my rice cooker. (Regular setting, no brown rice.)

From: smellyvegetarian

On Feb 13, 2008

This was a really pleasant surprise! I made the recipe for the Healthy Choices ABC game, and honestly just tagged it b/c it looked like an interesting use for a rice cooker. The flavors blend very nicely, and it is definitely comfort food-ish served with a dense bread and green salad. My rice cooker seems to have fewer bells and whistles than Panthur's, though, so to be on the safe side I browned the meat/veggies prior to cooking. This way I could just dump everything in and let the barley cook. This only took one 20-minute cycle of my rice cooker to be just right. I definitely recommend using the optional spices...the paprika at the very least, as it was a standout in the flavor. Thanks for a new keeper, Panthur!