Barley Stew
Summary
| Yield | |
|---|---|
| Prep Time | 45 minutes |
Description
Start preparations after breakfast for a hearty lunch
Ingredients
- 1⁄4 c pearl barley
- 1 c water
- 1 celery stalk
- 1⁄4 carrot
- 1 cn diced tomatoes with juice
- 1 cn garbanzo beans, drained
- 1 clv garlic
- 1 pn pepper
- 1⁄2 t paprika
- 1 t worchester sauce (optional)
Instructions
Wash and chop the celery and carrott. Put the chopped celery and carrot into a mug with a tablespoon of water. Cover with a saucer and microwave for 3 minutes on high. An adult must remove the mug when done as it will be very hot. Put everything including the carrot and celery into a rice cooker and press start. When the cooker stops, test the barley for doneness. You may have to use another cycle or leave it to finish cooking on warm.When it is finished, and adult must remove the inner pan from the rice cooker as it will be very hot. Add the butter and stir.
Notes
The size of the cans is not important but will change the texture. Large cans of tomato will make the result soup-ier. Large cans of beans will make it bean-ier! If you use large cans the serving yield will increase.
Comments
Post new comment