Slow Cooker Creamy Celery Root Barley Rice

Name: Slow Cooker Creamy Celery Root Barley Rice
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: French
Ingredients: 1½ cups (300 g) pearl barley, rinsed; 1¼ lb (565 g) celery root (celeriac), peeled and cut into ¾-inch (2 cm) cubes; 3½ cups (840 ml) vegetable broth (or chicken broth); ¾ cup (180 ml) heavy cream; 3 whole (90 g) shallot, minced; 4 sprigs (3 g) fresh thyme sprigs; 2 tablespoons (28 g) unsalted butter; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (25 g) grated Parmesan cheese, optional garnish, finely grated (optional)

From the MyKitchenBank Kitchen

A French-inspired side dish pairing tender barley with roasted celery root in a silky cream sauce infused with thyme and shallots. The slow cooker does the work, melding flavors gently while the barley absorbs the savory broth and releases its starch to create natural creaminess. Perfect alongside roasted chicken, beef, or pork.

Prep: 20 min
Cook: —
Wait: 4 hr 30 min
Total: 4 hr 50 min
Makes: 6 servings (about 1 cup each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Peel and cut the celery root into ¾-inch cubes ahead of time; they will brown if held long, so prep just before cooking
Have a 5-to-6-quart slow cooker ready
Measure out the broth, cream, and barley so everything is within arm's reach

1
Combine in slow cooker
- Add the rinsed barley, celery root cubes, minced shallots, thyme sprigs, and butter to the slow cooker.
- Pour in the vegetable broth and stir gently to combine.
- Season with ½ teaspoon kosher salt and a pinch of black pepper.
+ Show details− Hide details
Tip: Do not add the cream yet; it will curdle if it simmers for the full cooking time.
2
Cook on low
- Cover the slow cooker with the lid and cook on low for 4 to 4.5 hours.
- The barley should be tender but still have a slight chew, and the celery root should be creamy when you press it with a fork.
- The liquid should be mostly absorbed with just a thin layer of broth at the bottom.
+ Show details− Hide details
Ready when: Barley is tender with a slight chew, celery root is creamy and yields to a fork, liquid is mostly absorbed
Tip: Resist opening the lid during cooking; each peek can add 15–20 minutes to the cooking time.
3
Stir in cream
- Remove the thyme sprigs from the slow cooker.
- Stir the heavy cream and 0.25 teaspoon kosher salt into the barley mixture.
- Taste and adjust seasoning with salt and black pepper.
+ Show details− Hide details
Tip: Add the cream just before serving to preserve its fresh flavor and silky texture.
4
Serve
- Divide the barley and celery root mixture among serving bowls.
- Garnish with Parmesan cheese if desired and a light grind of fresh black pepper.
+ Show details− Hide details
Tip: Serve immediately while the cream is warm and the barley is at its creamiest.

Good to know

Tips

To test if the barley is fully cooked without opening the lid, listen: the slow cooker should be nearly silent with no audible simmering sound.
If the barley is still firm after 4.5 hours, continue cooking in 30-minute intervals, checking between each, until tender.
Celery root oxidizes quickly once cut; if prepping ahead, toss the cubes with a squeeze of lemon juice and cover tightly until ready to cook.
For a richer version, use half chicken broth and half vegetable broth, and stir in 2 tablespoons Dijon mustard along with the cream.

Make ahead

The barley can be cooked completely (through step 2) up to 2 days ahead. Cool, cover, and refrigerate. Reheat gently in the slow cooker on low with 2–3 tablespoons broth or cream, stirring occasionally, for about 45 minutes until warmed through, then stir in fresh cream and season to taste.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover and store for up to 3 days; reheat gently on the stovetop over low heat with a splash of broth or cream, stirring often. Freezer: cool completely, transfer to an airtight container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as directed for the fridge.

Substitutions

pearl barley → farro or spelt berries. Both have a similar chewy texture. Increase cooking time by 30 minutes if using whole farro or spelt.
celery root (celeriac) → parsnips, peeled and cut into ¾-inch cubes. Parsnips are sweeter and will add a gentle sweetness to the dish; use the same weight.
heavy cream → crème fraîche or sour cream. Crème fraîche adds tang and a slightly richer mouthfeel. Add it at the same stage just before serving.
vegetable broth (or chicken broth) → chicken broth or mushroom broth. Chicken broth will add savory depth; mushroom broth will enhance the earthy character of the celery root.