Barley With Corn And Red Pepper Recipe
Summary
Ingredients
| Italian dressing | 1/2 Cup (16 tbs) | |
| Pepper red | 1 Medium, chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Pearled barley | 1 Cup (16 tbs), uncooked | |
| Chicken broth | 1 3/4 Cup (16 tbs) | |
| Water | 1 1/4 Cup (16 tbs) | |
| Cilantro | 2 Tablespoon, finely chopped | |
| Lime juice | 1 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Whole kernel corn | 1 Can (10oz), drained |
Directions
In large saucepan, heat Italian dressing; add red pepper and onion.
Cook over medium heat, stirring occasionally, 5 minutes or until tender.
Stir in barley and cook, stirring constantly, 1 minute.
Stir in broth, water, coriander, lime juice, cumin and pepper.
Simmer covered 50 minutes or until barley is done.
Stir in corn.
Cook over medium heat, stirring occasionally, 5 minutes or until tender.
Stir in barley and cook, stirring constantly, 1 minute.
Stir in broth, water, coriander, lime juice, cumin and pepper.
Simmer covered 50 minutes or until barley is done.
Stir in corn.
Chef
