This dish was inspired by a recipe in Better Homes & Gardens Diabetic Slow Cooker, though I felt some major changes were needed since diabetics should not be loading up on white rice (GI 70) as the author recommends. I have substituted the rice with long cook pearl barley (GI 25), modified the protein mix and made a couple changes to the cooking process itself. The result is something I can safely call my own... As you'll see, Carolyn and I prefer a heavier lean toward seafood flavor, but feel free to create your own protein mix... Enjoy!
Ingredients:
- 1 lbs chicken tenders or skinless, boneless thighs cut into two-bite chunks
- 8 oz chorizo, or a sausage of your choice - sliced
- 2 lb lge raw shrimp - cleaned and tails removed - Spot Prawns from Wild Alaskan Company are a great choice here as well!
- 12 - 24 fresh littleneck or cherrystone clams
- 1 orange bell pepper - chopped
- 1 lge yellow onion - chopped
- 2 cloves garlic - smashed & minced
- 3 tomatoes - chopped
- 2 1/4 cups chicken broth
- 1 cup water or clam juice - how fishy do you want to go?
- 2 tsp dried oregano
- 1 tsp table salt
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- 1/2 tsp sriracha sauce - more for extra kick
- 16 oz long cook pearl barley
- 1 cup frozen peas
Cut up the chicken tenders and sausage and set aside.
Add everything but the proteins, barley and peas to the slow cooker and stir.
Lay the chicken and sausage in a single layer on top.
Cook for 6 hours on low. Rinse the barley well and gently fold into slow cooker. Turn to high and cook for 45-60 min.
Finally, fold in the raw shrimp & peas and lay the clams on top. Cook for an additional 15 minutes or until the clams open.
Blessed be... and happy cooking!