Easy Crockpot Hareesa/Barley Porridge

Hareesa is usually eaten for breakfast but it can also make a nice dinner especially now that the weather is getting colder. ​Our other Hareesa recipe uses a few more ingredients, meat with bones, and is done in the oven. Both recipes come out great but this one is very easy to make with minimal ingredients.


Serves 6-8.


You will need a 7 qt or larger crock pot/slow cooker.

Ingredients

• 2 cups barley (Pearl or Habia type)
• 2 1/2 - 3 pounds boneless beef roast trimmed of fat and cut in large pieces if the roast is thick (Chuck, English, bottom or top round Roasts can be used)*
• 1 Tablespoon salt + more to taste
• Cinnamon for serving (optional)
• 2 15 oz can chick peas (optional)

*You can use half chicken breast or thigh, half beef if you prefer.

Directions

• Add your roast to a pot on the stove, cover with water, boil for 10 minutes, then discard the water.
• Rinse your barley a couple times with cold water and drain water.
• Add the barley, 10 cups of water, and salt to the crock pot. Stir.
• Add the roast to the crock pot and cover.
• Set crock pot to high for 4 hours. (you can do low for 8 hours if you prefer).
• After the 4 hours, stir and push the meat against the side of the crock pot to break down big chunks.
• Keep stirring quickly in circular motion for about 5 minutes to help the barley break down.
• If you are using chick peas , drain and add in the last 10 minutes.
• Have some boiling water ready to add to the Hareesa if you want it thinner.
• Add more salt to taste.
• When serving in individual bowls, cinnamon can be sprinkled on top if preferred.

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