Blackeyed Peas And Barley

[Guest guest]

Blackeyed Peas And Barley

 

20 ounces blackeyed peas, canned, rinsed and

drained

1 cup onion, chopped

1/2 cup celery, chopped

1/3 cup barley,

uncooked

1 cup nonfat dry milk or substitute

1 1/4 cups water

1 bay

leaf, broken in half

1/8 teaspoon salt

1 teaspoon pepper

1/4 teaspoon

dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon garlic

powder

 

Preheat oven to 350 degrees. Lightly spray a 1 3/4 qt casserole

dish with nonstick cooking spray. In a large bowl, combine all ingredients,

mixing well. Place in prepared casserole. Cover tightly and bake 1 1/4 hours, or

until barley is tender. Stir once, halfway through cooking time. Remove and

discard bay leaf before serving. Serves 6.