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Slow-Cooker Wild Mushroom Barley Risotto in a Jar
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These slow cooker meals-in-a-jar are easy to assemble and make wonderful gifts for the holidays, or any time of year! They’re also great to make and keep in your own pantry for low-fuss weeknight dinners. Use these recipes as inspiration and feel free to swap in your own favorite dehydrated vegetables, or adjust the spice levels to your liking. Prefer a meatier dish? Add ground meat, chicken thighs, or any kind of stew meat to your slow cooker along with the jar.

Supplies: 1 wide mouth quart jar with lid


    • 2½ cups dried pearl barley
    • 1½ cups dried wild mushrooms
    • 1 tablespoon dried onion flakes
    • 2 teaspoons dried garlic flakes
    • 2 teaspoons dried oregano
    • 1/2 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 4 vegetable bouillon cubes


To assemble the risotto mix:

Place ingredients into jar in this order:

Half of the barley

Half of the mushrooms

Remaining barley

Remaining mushrooms

All spices and herbs

Bouillon cubes

Close jar and attach card with preparation instructions.

To prepare the risotto:

Combine contents of jar with 6 cups water and 1 tablespoon olive oil in a slow cooker, and cook on high until the liquid is absorbed and the barley is tender (about 3 hours). Stir in 2 tablespoons butter and 2/3 cup grated cheese such as Parmesan or Pecorino. Taste and adjust seasoning with additional salt and pepper, as needed.