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
All spices and herbs
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.