Barley Hash Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| 3/4 cup quick-cooking barley | ||
| Salt | 2 Teaspoon | |
| 1/4 lb. beef roast, cooked and cut into small pieces | ||
| Onion | 14 Cup (16 tbs), finely chopped | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Water | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Bring water to a boil: stir in the barley and salt.
Reduce heat, cover and simmer for 10 to 12 minutes or until barley is tender; drain thoroughly.
Meanwhile, combine beef, onion and green pepper in nonstick skillet over medium heat.
Add the 2 T. (30 mL) water, cover and heat until vegetables are tender.
Drain off any excess water.
Add barley and heat thoroughly.
Season with salt and pepper to taste.
Reduce heat, cover and simmer for 10 to 12 minutes or until barley is tender; drain thoroughly.
Meanwhile, combine beef, onion and green pepper in nonstick skillet over medium heat.
Add the 2 T. (30 mL) water, cover and heat until vegetables are tender.
Drain off any excess water.
Add barley and heat thoroughly.
Season with salt and pepper to taste.
Chef
