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Mexi-Barley
Ingredients
Soak 1 cup of pot, pearled or whole hulless barley overnight. The next day, in a slow cooker combine:
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1/2 Soaked barley (drained)
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1/2 chopped yellow pepper
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1/2 chopped red pepper
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1 chopped green pepper
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1 can onion, medium sized
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1 cup beef broth (284 mL)
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salsa (your choice hot, medium, or mild)
Directions
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Cook on high for 3 to 4 hours until barley is chewy. (If you would like to add meat, add sausage or ground beef, as desired.)
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Before serving, mix in 1 to 2 cups of grated cheese and 1/2 cup of sour cream.
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For additional eye appeal, put the final mixture in an oven casserole dish and top with cheese and paprika.
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Bake for 30 minutes at 350F.
Serves 4 to 5 with meat added or 6 to 8 as a meatless side dish.
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