If you’ve followed this blog long enough, you have probably noticed by now that I seem to have a thing for weird berries. There were lingonberry muffins and now I’m on to the barberry. It can be gotten dried in a health store or in an imported food store where the food comes from the Middle East. The barberry itself doesn’t look like much and doesn’t give a mountain of flavour but it’s very nutritious and as much as it might seem a rare one here in Norway, people in Iran like is so much that 5,000 tonnes of barberries are produced each year over there. They must be on to something because I learnt to like the barberry rice and miss the barberries whenever I forget to add them. This is the slow cooker version – not really a meal, just a side dish but still nutritious and delicious.
This recipe feeds 5 or 6 people. Halve it if you need to.
2 cups brown rice
5 cups water
1/2 cup single cream
1/4 cup dried barberries
salt to taste
a pinch of marjoram or oregano
Wash the rice in a sieve and place in the slow cooker. Add water, cream, salt and herbs.
Cook on high for 3 hours.
Add barberries and cook for another 30 minutes or until soft and nice to eat.
Enjoy with meat or whatever else you like with rice.