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