Alberta Barley - a hearty, healthy choice!
Mexi-Barley

Soak 1 cup of pot, pearled, or whole hulless barley overnight.  The next day, in a slow cooker combine:
55
1/2
1/2
1/2
1
1 can
1 cup

Soaked barley (drained)
chopped yellow pepper
chopped red pepper
chopped green pepper
onion, medium sized
beef broth (284 mL)
salsa (your choice hot, medium, or mild)

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 350º F.

Serves 4 to 5 with meat added or 6 to 8 as a meatless side dish.

From: Dr. Jim and Susan Helm
Lacombe, Alberta

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Alberta Barley Commission
Suite 200, 3601A 21st Street NE   Calgary, Alberta   T2E 6T5   CANADA   phone: (403) 291-9111   fax: (403)291-0190
toll free (in Alberta) 1-800-265-9111   e-mail: barleyinfo@albertabarley.com