Slow Cooker Mexi-Barley

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Slow Cooker Mexi-Barley

1 cup Soaked barley, (drained)

1/2 cup chopped yellow pepper

1/2 cup chopped red pepper

1/2 cup chopped green pepper

1 onion, medium sized

1 can beef broth (284 mL)

1 cup salsa (your choice hot, medium, or mild)

 

 

 

 

 

 

Soak 1 cup of pot, pearled, or whole hulless barley

overnight. The next day, in a slow cooker combine all

the ingredients.

 

Cook on high for 3 to 4 hours until barley is chewy.

 

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.

 

Author: Dr. Jim and Susan Helm Lacombe, Alberta

Source: AlbertaBarley.com

Formatted by Chupa Babi: 10.15.07

 

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