This is similar to a risotto but uses pearl barley in place of rice.

Ingredients

• 1 onion thinly sliced.
• 2 tablespoons of vegetable oil.
• 200g pearl barley
• 750ml vegetable stock (use teaspoon of marmite/yeast extract).
• 200g of wild mushrooms, I used a penny bun, and some honey fungus

Instructions

1. Sweat the onion and the wild mushrooms in the oil until tender about 8 minutes. Add the pearl barley and cook for a further few minutes.
2. Put the mixture into the slow cooker, and the stock.
3. Put the slow cooker on low for one hour, and then check the pearl barley is al dente.