This recipe (in it's original, pre-Kristened form) is from the Better Homes and Garden New Cook Book (pg. 71), with a slight variation based upon our likes (and, more honestly, what we already had in our pantry!). It's a great side dish, and I think it tastes a bit like vegetable soup - super yummy!
What You'll Need:
1 can corn
1/2 c. quick-cooking barley
1/2 c. chopped onion (about 1 medium)
1/2 c. chopped green sweet pepper
1/2 c. chopped carrot
2 beef bouillon cubes
1/2 tsp. dried basil, crushed
1/4 tsp. dried thyme, crushed
1/4 tsp. dried oregano, crush
1/8 tsp. pepper
1/2 can (so 4 oz.) tomato sauce
What to Do:
1. Bring 1 1/2 cups water to boil. Stir in all ingredients EXCEPT the tomato sauce. Return to boiling; reduce heat. Cover and simmer about 10 minutes (until barley is tender), stirring occasionally.
2. Drain barley mixture. Stir in tomato sauce. Cook and stir about 1 minute more.
Makes 6 side-dish servings. 100 calories, 1 g. fat, and 22 g. carbs per serving.